Roasted Beets with Rosemary

(by Jessie Loeb)

4 - 5 large beets or 7 - 9 small/medium beets, peeled

3 - 4 T. olive oil 3 t. fresh chopped garlic 2 t. kosher salt

2 t. pepper (or to taste)

1 - 2 t. fresh chopped rosemary

Preheat oven to 400 F. Cut beets into wedge or square shapes Shake in a bag with olive oil, garlic, salt, pepper, and rosemary.

Spread beets in a Pyrex baking dish or on parchment paper on a large cookie sheet.

Bake for about 20 - 25 minutes, until caramelized, crispy, and browned.

Enjoy. Think of a rainstorm...and maybe a fairy tale.

(Read Beauty and the Beets, the story that accompanies this recipe.)