Roasted Beets With A Rosemary Glaze

1. 1

   Wrap beets in foil in a single layer. Bake in 400 oven for 1 hour, or until tender.

2. 2

   Cool beets slightly. Scrape off skins while beets are still warm. Cut into wedges. (can be made ahead of time to this point).

3. 3

   Heat oil in large skillet on med high heat. Add beets and toss to coat with oil. Add vinegar and sugar. Bring to a boil.

4. 4

   Add rosemary and water. cook for 8 - 10 minutes, or until liquid evaporates and beets are well glazed. Season with salt and pepper. (can be made ahead of time to this point).

5. 5

   Note: If made up in advance, heat the beets for 1/2 hour at 350.

* Per serving · 4 servings · Values may vary.

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