Roasted Beet Wedges
Roasted Beet Wedges pack vitamins, fiber and antioxidants in every bite. The color is beautiful and the taste will keep the whole family coming back for more.
Ingredients
- 1 lb fresh peeled beets cut into wedges
- 4 tsp olive oil
- ½ tsp salt or to taste
- 3-5 fresh rosemary sprigs
Instructions
- Preheat oven to 400°F and line a large 1" deep baking pan with heavy duty foil.
- Arrange beets on foil and top with rosemary sprigs. Fold foil around beets and seal tightly.
- Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs and serve hot.