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4 medium beets, peeled and cut into 2 cm cubes (about 4 cups)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh rosemary
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
- Preheat the oven to 200°C.
- In a medium bowl combine the beets, olive oil, vinegar, rosemary, pepper, and salt.
- Transfer the beets to a baking dish and cover with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and bake, uncovered, for 10 to 20 more minutes until the beets are tender when pierced
with a fork.
- Serve and enjoy!
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