Yesterday evening, I made this glorious rosemary scented oven roasted beet side dish! I used fresh rosemary from my garden! This was just the perfect side dish,…my husband told me, I obviously agreed! 😉
Recipe: For 2 persons
2 bunches of fresh red beets, peeled & cut up into 4
1 big large white onion, peeled & cut up into wedges
4 cloves of Unpeeled garlic
3 tablespoons of a fruity extra virgin olive oil
10 grins of finely milled black pepper
1/2 teaspoon of Maldon sea salt
2 fresh sprigs of fresh rosemary, each about 10 cm long, cleaned, pad dry on kitchen paper, you don’t need the stalks! The rosemary leaves all cut up finely!
To serve: Cooked quinoa, where I added some herbed sea salt & few grins of black pepper to the cooking water + fried vegan Gluten-free sausages
1. Preheat your oven to 180°C ( 350 F ) for 10 minutes.
2. Take a large non-stick roasting tin & spread all ingredients in 1 layer in it, equally divided. Tuck your unpeeled garlic cloves & onion wedges between the beet chunks! Scatter your cut up fresh rosemary, sea salt & black pepper all over it & drizzle with your olive oil. With clean hands, mingle everything together & place into the oven for about 20 minutes. After this time, turn veggies over for an equal roast. Turn oven up to 225°C ( 425 F ) & let it further roast for about 15 minutes or until beets are cooked through! Lower the heat, if you need to, for not burning the onions! 😉 Turn oven off. Leave it for at least 5 minutes & serve with your cooked quinoa & fried vegan gluten-free sausages! 🙂 MMM!
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