Roasted Beet Wedges - cooking recipe

Ingredients

1 lb medium fresh beet, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 -5 fresh rosemary sprigs

Preparation

Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.
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.
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.
Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.