2-3 Medium sized beets, peeled and diced
1/4 c Red Wine
1 1/4 Tbsp Olive Oil
Pinch Rosemary
Pinch Salt and Pepper
Pinch Garlic Powder
Balsamic Vinegar (optional)
Sour Cream (optional)
DIRECTIONS
Preheat oven to 400F and place rack in middle of oven*.
Line a cookie sheet with tin foil for easy clean up.
Peel and dice beets into 1 inch cubes, place in bowl and toss with red wine, oil, rosemary, salt, pepper and garlic.
Place on sheet and roast in oven for approximately 40 min, shaking sheet once half-way through.
Once roasted, sprinkle with balsamic vinegar and serve topped with a little dollop of sour cream.
* Can also be done on barbeque. Just check and stir a little more frequently.
Originally published in The Wine Cellar July 2015.
