Rosemary Roasted Pickled Beets

This recipe was created by The Prize of Cooking for The Paisley Farm Recipe Challenge.

Category Appetizer
Cuisine American
Prep 0 mins
Cook 30 mins
Ready-in 30 mins
Yields 6 servings


1-24 ounce jar Paisley Farm Sweet Pickled Beets, drained and patted dry
1 tablespoon finely minced fresh rosemary, removed from the stem
2 tablespoon olive oil
1/2 small red onion, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


  1. Heat oven to 425 degrees.
  2. Toss all of the ingredients together and arrange on a baking sheet.
  3. Bake for 25-30 minutes, turning at 15 minutes.
  4. Serve hot, room temperature or chilled.

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