Ingredients
- 1 pound beets (baby if possible, and all about the same size)
- 3 sprig fresh rosemary
Preparation
Baking Directions:
Preheat oven to 375 degrees F.
Put all of the beets into an ovenproof pan, add the whole sprigs of rosemary, and just cover the beets with water.
Cover the pan with aluminum foil and place in the oven.
Depending on the size of the beet, start to check for doneness after 45 minutes.
To check, a small pairing knife should easily pierce through the flesh of the beet.
When done, and while the beets are still warm, the skins have to be removed.
The best way to do this is to use a kitchen towel and gently rub the skin from the beets.
(Please note that the beets will bleed their color onto the towel.)
These can be cooked in advance and reheated in the oven.
To do so, drizzle an ounce or two of olive oil over the beets, season lightly with salt and pepper, and put into a preheated 375 degrees F oven for 10 minutes.
Serving Directions:
Serve while hot.
