Recipe Roasted Beet Wedges

[Grouchy Granny]

From Taste of Home

1 lb medium fresh beets, peeled (use a potato peeler)
4 tsp Olive Oil
1/2 tsp Kosher Salt
3 to 5 fresh rosemary sprigs

Preheat oven to 400
Cut each beet into 6 wedges, place in a shallow dish
Add olive oil and salt, toss gently to coat.
Place a piece of heavy duty foil about 12 in long in a 15 x 10 x 1 in baking pan (I use a 9 x 13 because that's what I have). Place rosemary springs on top of beets. Fold foil around beets and seal tightly
Bake until tender, about 1 hour. Open foil carefully to let steam escape. Discard rosemary sprigs.

 

[AlaskaSue]

That sounds wonderful. I'll have to try it in a campfire when I do potatoes. I love beets any way I can get them - and though they are are rare treat for me, I do grow them. Thanks for the recipe!!