Balsamic Rosemary Beets
- 4 medium beets, peeled and cut into 1 inch cubes (about 4 cups)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced fresh rosemary
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
Preheat the oven to 400°F. In a medium bowl combine the beets, olive oil, vinegar, rosemary, pepper, and salt. Transfer the beets to a 9 by 13-inch baking dish and cover with aluminum foil. Bake for 45 minutes. Remove the foil and bake, uncovered, for 10 to 20 more minutes until the beets are tender when pierced with a fork. Serve and enjoy!