Roasted Beet Wedges

1. 1

   Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.

2. 2

   Place a piece of heavy-duty foil (about 12 inches long) in a 15-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.

3. 3

   Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

4. 4

   Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.

No additional tips available.