Rosemary Roasted Pickled Beets
This recipe was created by The Prize of Cooking for The Paisley Farm Recipe Challenge.
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
- Heat oven to 425 degrees.
- Toss all of the ingredients together and arrange on a baking sheet.
- Bake for 25-30 minutes, turning at 15 minutes.
- Serve hot, room temperature or chilled.