ROASTED BEETS

However many beets you need for your dinner

4 fresh cut rosemary sprigs

2 tablespoons butter

¼ cup extra virgin olive oil

Preheat oven to 375.

Place beets in roasting pan just large enough to hold the beets. Add rosemary sprigs and enough water to cover the beets.

Cover the pan tightly with aluminum foil. Roast beets until tender, about an hour (depending on the size of your beets). Remove from oven, drain, and cool completely.

Peel the beets and then cut them into slices or quarters. You can roast the beets the night before you want to serve them if you like. Just refrigerate them until you are ready to heat them up.

When ready to serve the beets: melt the butter and mix the butter with the olive oil.

Place beets back in the roasting pan with the butter and the olive oil.

Season with salt if desired (I usually omit the salt).

Bake until heated through, stirring occasionally, about 20 minutes.

Transfer to bowl and serve.

The beets will have a nice hint of rosemary flavour and roasted goodness to them! Enjoy!