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.
- 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.
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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