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Rosemary and Garlic Infused BeetsPrintable version of this recipe.
2 pounds beets (cleaned, cut in cubes)
1 small onion (diced)
1 sprig rosemary
4 cloves garlic (crushed)
4 tablespoons olive oil
Add the cubed beets to boiling water and blanch for about 8 minutes and then remove to a bowl of cold water to stop the cooking process. After about 4 minutes, drain the water from the bowl and add in the onion, rosemary, garlic, olive oil, a pinch of salt, and cracked pepper and toss to coat. Place the mixture on a doubled sheet of foil and fold the foil to make a pouch around the beets. Place in an oven at 400 degrees and cook for 25-30 minutes. Remove from the heat, open, and serve warm.
Type of Dish
Recipe created by Market Chef John Silva with Pacific coast Farmers' Market Association.
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