How to cook Roasted Beet Wedges recipies
Roasted beetroot recipe INGREDIENTS
• 1 pound medium fresh beets, peeled
• 4 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 3 sprigs fresh rosemary
1. Cut each beet into six wedges; place in a large resealable plastic
bag. Add olive oil and salt; seal and shake to coat.
2. Place a piece of heavy-duty foil (about 12 in. long) in a 15-in.
x 10-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary.
Fold foil around beet mixture and seal tightly. Bake at 400 degrees
F for 1-1/4 to 1-1/2 hours or until beets are tender. Discard rosemary
sprigs.
Your Roasted beetroot recipe is ready now
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