Ingredients for Roast Beet With Honey Rosemary
- Raw Beet
- Olive Oil
- 2 cloves garlic, roughly chopped
- Dried Rosemary
- Clear Honey
- Balsamic Vinegar
- Fresh Ground Black Pepper
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How to Make Roast Beet With Honey Rosemary
- Preheat oven to 425°F (220°C).
- Wash and scrub 1 lb of beetroot thoroughly. Trim the greens, leaving about an inch of stem attached.
- Peel 2 cloves of garlic and roughly chop them.
- In a large roasting pan, toss the beetroot and garlic with 2 tablespoons of olive oil, 2 teaspoons of dried rosemary, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Roast for 45 minutes, turning halfway through.
- Carefully remove the roasting pan from the oven. Drizzle 1 tablespoon of honey and 1 tablespoon of balsamic vinegar over the beetroot.
- Return to the oven and roast for a further 20 minutes, or until the beetroot is tender when pierced with a fork.
- Let the beetroot cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
65g
Fat
5g
Carbs
6g
