Roasted Golden Beets with Rosemary
These roasted golden beets are a simple, yet irresistible treat! With a drizzle of olive oil, a touch of garlic, and a sprinkle of rosemary, they’re roasted to perfection, bringing out their natural sweetness and earthy flavour. A dash of freshly cracked black pepper adds the perfect punch, and a sprinkle of sugar brings out just the right amount of sweetness to finish it off. Trust me, you won’t stop at just one bite!
Ingredients
- 4 medium golden beets peeled and sliced into ¼ inch rounds
- 2 tbsp olive oil for roasting
- 3 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 1 tsp freshly cracked black pepper adjust to taste
- 1-2 tsp sugar adjust to taste
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the golden beets and slice them into ¼-inch thick rounds. Place them in a large mixing bowl.
- In a small bowl, whisk together the olive oil, minced garlic, fresh rosemary, freshly cracked black pepper, sugar and a pinch of salt.
- Pour the seasoning mixture over the sliced beets and toss well to ensure all the slices are evenly coated.
- Spread the seasoned beet slices in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the beets are tender and slightly caramelized at the edges.
- Once roasted, remove from the oven, taste, and adjust seasoning with more salt or pepper if desired.
- Drizzle with a little honey for added sweetness (optional).
- Serve warm & enjoy!
Notes
Sweetness variation: Instead of sugar, you can add a drizzle of honey during the last 5 minutes of roasting for a slight caramelization and a touch of sweetness.
Storing Leftovers: Store leftover roasted beets in an airtight container in the fridge for up to 3-4 days.