Rosemary Balsamic Beets

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Yield: 4 servings

4 medium beets peeled and cut into 1" cubes (you might want to wear gloves!)
2 Tbsp Flying Olive Wild Rosemary Extra Virgin Olive Oil, divided
1 Tbsp Flying Olive 18 Yr. Traditional Balsamic Vinegar
1 Tbsp fresh minced rosemary
½ tsp freshly ground black pepper
¼ tsp Kosher or Sea salt

Preheat oven to 400 degrees.
Cut the beets and place in a bowl.  Whisk together 1 Tbsp of the Flying Olive Wild Rosemary EVOO, Flying Olive 18 Yr. Traditional Balsamic Vinegar, minced rosemary, black pepper, and salt.  Pour over the beets and toss to coat.
Line a baking dish or cookie sheet with sides with aluminum foil.  Drizzle 1 Tbsp of Flying Olive Wild Rosemary EVOO in the dish or sheet to grease the pan you are using.  Spread out the beet mixture in the pan and shake to distribute beets into 1 layer.  Cover tightly with aluminum foil.
Bake beets for 45 minutes.  Remove the foil and bake an additional 10 -20 minutes until tender.  Serve .

Submitted by Barb L. Based on a recipe by Elana Amsterdam in her book Paleo Cooking .Ten Speed Press. Berkeley, CA. 2013