- 1 pound medium fresh beets, peeled
- 4 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 3 sprigs fresh rosemary
- Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
- Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly. Bake at 400 degrees F for 1-1/4 to 1-1/2 hours or until beets are tender. Discard rosemary sprigs.