Wow, what great alliteration I have going today! This is yet another post in the MOPS series of recipes that we’re enjoying here. This recipe comes from long-time MOPS mom, Roberta who tells us how to cook those fresh beets:
Roberta’s Roasted Beets with Rosemary & Garlic
- 6-8 medium, fresh purple (deep red) beets
- 4-6 garlic cloves
- 1 T. olive oil
- sea salt
- 1-2 springs fresh rosemary (you can usually find this in your produce section if you don’t have some growing wild in your yard somewhere)
Wash, peel, and quarter your beets.
Peel and crush the garlic cloves.
Wash and strip the tiny “leaves” off the fresh rosemary
Toss everything in a large bowl.
Roast in a shallow pan at 400° for 40-60 minutes. Turn the beets a few times while they’re roasting. This seems to work best if you start out covering the pan with foil for the first 30 minutes or so. Remove the foil and turn the beets and finish roasting.
As I’ve written about before, I love fresh beets and can’t say enough good things about this often-maligned vegetable. If you haven’t ever eaten anything but canned, pickled beets, make this the year to try fresh beets. They’re an incredible vegetable. And remember….if you haven’t been eating beets regularly, don’t be alarmed and think you’re hemorrhaging when you notice that you’re peeing pink!
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