- 2 pounds small beets
- 2 tablespoons chicken or vegetable broth
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 1 large shallot
- 1/2 teaspoon dried sage
- 1 pinch ground allspice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Cut each beet into 8 wedges. Place the beets, broth, oil, garlic, shallot, sage, allspice, salt, and pepper in an 11 inch X 7 inch baking dish. Toss to coat well.
- Cover tightly with foil and bake, stirring occasionally, for 1 hour, or until the beets are very tender.