MAKES 4–6 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
STRONG BONES
The roasted beets in this dish are slightly crispy on the outside and tender on the inside, infused with the aromatic flavor of fresh rosemary. They taste great on their own or sliced and added to salads, like Arugula Salad with Walnuts and Caesar Dressing (here) and All Hail the Kale Salad Remix (here). Rosemary is an antioxidant-rich herb that helps improve memory and brain functioning.
3 medium unpeeled beets in different colors, cut into ⅛-inch slices
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1½ tablespoons finely chopped rosemary
1 teaspoon sea salt
Freshly ground black pepper, to taste
Preheat oven to 450°F.
Line a baking sheet with parchment paper and set aside. Place beets in a bowl, coat with oil and add the remaining ingredients. Toss to evenly distribute the seasonings. Place beets in a single layer on the lined baking sheet. Bake until the edges of the beets are brown and the centers are tender, 30 to 40 minutes, checking often to make sure they don’t burn. Serve hot or at room temperature.