Imagine my surprise. The wife brings home a bag of beets from the farmers market, and mixed in with the traditional red beets are two large white beets. Once you peel away their dark red skins you find white flesh with red striations. If is wasn’t for that hint of red, they’d easily be mistaken for turnips. But these where all beet, with the same earthy flavor you’d expect from their crimson brethren. Well, the whole batch got cubed up and seasoned with kosher salt and rosemary for a roasted mid week side dish. Enjoy.
Roasted Beets with Rosemary
- 2 lbs beets (about 4-5 medium beets)
- 2 tsp rosemary (dried or fresh)
- Olive Oil
- Kosher salt to taste
Peel the beets and cube into 1/2 – 3/4 inch pieces. Place in a roasting pan and drizzle with oil. Season to taste, and roast at 400 degrees for 45-60 minutes until beets are golden brown.