Ingredients
- 3 Beets
- 1 tbsp . Extra Virgin Olive Oil
- 1 tbsp . Balsamic Vinegar
- 1 tbsp . Fresh Rosemary, chopped
- Salt and Pepper, as desired
Instructions
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Preheat oven to 425 degrees F.
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Using sharp knife, cut the stems off of the top of each beet; then peel the skin (either work quickly and wash hands right away to avoid staining of the skin or wear gloves).
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Cut the beets into 2″ pieces and place in a bowl.
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Add the oil, vinegar, and rosemary and toss to coat.
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Place on a baking sheet lined with foil; then roast for 20-25 minutes until the beets are fork tender.