Servings: four as a side dish.
Make Ahead Tips
The beets can be made several hours in advance and reheated or served at room temperature. To reheat, spread the wedges on a baking sheet and heat in a 350°F oven for about 10 min.
Slow-Roasted Beets & Shallots: Add 5 or 6 large peeled shallots, cut in half or quartered into wedges through the stem (keep the stem intact), to the beets before roasting, and toss with the oil. Roasting time will be slightly longer because of the moisture the shallots give off.
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Tasty but didn't need the full 90 minutes
I made these last night and then put them into the refrigerator for the night. I just put some over a mixed green salad and they were marvelous! I used the Rosemary and the shallots. The shallots and some of the beets became carmelized and crunchy! What a treat!
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