- 4 beets
- 3 cloves garlic, minced
- 2 tbsp chopped fresh rosemary (or 1 tbsp/15 mL dried)
- 1 1/2 tbsp extra-virgin olive oil
- 1/3 tsp each salt and pepper
- 3/4 tbsp minced fresh rosemary
- Cut beet tops to leave 1 inch attached; leave tails.
- Place on 16-inch piece of foil.
- Sprinkle with garlic, rosemary, 1 tbsp of the oil, salt and pepper.
- Fold foil to form packet.
- Place on rimmed baking sheet; roast in 400°F oven until fork-tender, 1 hour.