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Roasted Rosemary Beets
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
whole30
Whole30
low-calorie
Low Calorie
vegetarian-vegan
Vegetarian or Vegan
pescatarian
Pescatarian
Prep Time:
8
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
43
minutes
mins
Servings:
4
servings
Ingredients
1x
2x
3x
4
Tbsp
grass-fed butter or ghee
melted
6
medium beets
4
cloves
garlic
sliced thinly lengthwise
4
sprigs rosemary
stems removed and minced
1
tsp
sea salt
1/4
tsp
freshly ground black pepper
1/2
lemon
zest of 2 lemons
Instructions
Preheat oven to 400°F (205°C).
Peel beets and cut into 1" pieces.
Line a baking sheet with parchment paper and brush on a thin layer of the melted butter using a pastry brush.
Add beets and garlic to the baking sheet.
Brush on the remainder of the butter using a pastry brush, evenly coating all the pieces.
Sprinkle with rosemary, sea salt, and pepper.
Bake at 400°F for 35-40 minutes, until all pieces are tender when pierced with a fork.
Remove from oven and squeeze half a lemon over the beets.
Dust with lemon zest & serve!
Author:
Kit