Rosemary Roasted Beets Recipe
A year-round favourite for side dishes, salads, and more!
Beets come in different shapes and sizes. There are red, golden and candy cane beets. They can be served cold in a salad, picked on a burger or warm in this delicious roasted version. The rosemary adds a pungent flavour that complements the beets. They also go great in a salad the next day.
Makes 6 servings
What You’ll Need
Rosemary Roasted Beets Ingredients
- 4-6 medium beets
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp rosemary, diced
- 1 clove garlic, diced
- Salt and pepper to taste
- ¼ cup feta cheese
- ¼ cup pumpkin seeds
How to Make Rosemary Roasted Beets Recipe
1) Pre-heat oven to 375 degrees Fahrenheit. Scrub all dirt off beets and cut off ends. Dice into bite size pieces.
2) In a large bowl add oil, vinegar, garlic, rosemary, salt and pepper. Add beets and toss until coated.
3) Put beets on a lined baking sheet and roast for 45-50 minutes until tender but crisp.
4) Top with feta and pumpkin seeds before serving.
Nutrients per serving
10.6 g Fat
10.4 g Carbohydrates
2 g Fiber
5 g Protein
I hope you enjoy this Pear & Brussel Sprout Salad recipe. If you try it, be sure to leave a comment below!
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