- 4 Roasted Red Beets, or see roasting instructions below*
- 1-2 TBS RR&Co Savory Roots & Herbs Oxymel
- ½ TBS Olive Oil
- Salt and Pepper
Cut and peel beets into wedges. Toss with 1-2 TBS of RR&Co Savory Roots & Herbs Oxymel and ½ TBS olive oil. Add salt and pepper as desired. Ready to serve or let rest 1 hour, or longer, for maximum flavor.
*Heat the oven to 400 degrees. Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Clean the beets, then transfer beets to baking sheet. Roast for 50-60 minutes. Check the beets every 20 minutes or so. Beets are done when a fork slides easily to the middle of the beet. Let the beets cool enough to handle. Peel all of the skin off the beets; the skin should peel away easily using a knife.