Rosmary Roasted Beets
Hey, Whiskers!
The winter has set in, mostly I guess in Israel winter is pretty sketchy, to begin with, but the chilly weather has led to wanting warmer and heartier side dishes. This salad is one of my favorites, I love beets and while my favorite way is always to eat them raw in this other salad I came up with, it has gotten a little too cold for that. So I wanted a new way to roast them off. Rosemary has always felt like a winter herb to me and I love the depth it brings to the sweetness of the beets. I use a lot of garlic as I love roasted garlic but feel free to use less depending on your taste. Enjoy your winter months staying healthy until next time, keep whisking up love and happiness to those around you
Sam
Ingredients
- 2 beets
- 4 cloves garlic chopped
- 2 teaspoons fresh rosemary finely chopped
- 1/2 teaspoons dried oregano crushed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt ground black pepper
Directions:
- Preheat the oven to 200 degrees Celsius.
- Peel and cut the beets into wedges.
- Add The Garlic, Rosemary, Oregano, Oil, Vinegar, And Salt And Pepper To Taste. Toss lightly.
- Pour onto sheet tray cover and bake for 35 to 40 minutes.
- Serve warm, as a side dish or salad.