Rosemary Beets
These go really well with a nice fat steak. Really easy to make and adds a great splash of colour to your plates. You can slice them after they’re cooked but I find that the pieces don’t come out quite as nice and even. Can be served as a hot or cold side.
Ingredients
- Thinly julienne 2 or 3 medium beets (a mandolin is clearly the easiest way)
- Rough chop about 2 tbsp fresh rosemary.
- 1 tbsp olive oil
- salt and pepper.
Preparation
Mix everything together and bake covered until beets are still slightly firm (about 300 for 25 minutes) or wrapped in foil and on bbq for 15 min.
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