Recipe information
Yield
10 Servings
Ingredients
30
baby beets (each 1 to 1 1/2 inches in diameter; about five bunches), unpeeled, all but one inch of tops trimmed, rinsed
4
large fresh rosemary sprigs, plus additional sprigs for garnish
1
1/2 tablespoons butter
1
/4 cup olive oil
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
Step 2
Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.