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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.
Just Beet It
Click here to learn more about beets
This farmers' market proudly accepts CalFresh/EBT (food stamps). See the Market Manager to purchase tokens with your EBT Card to spend in the market.