Roasted Beet Wedges

Roasted Beet Wedges 1 pound medium fresh beets, peeled 4 teaspoons olive oil 1/2 teaspoon kosher salt 3 to 5 fresh rosemary sprigs Preheat oven to 400°. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat. Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs. 4 servings. TIP For a milder herb flavor, try using fresh thyme instead of rosemary. You may make the beets a day ahead, then slice and serve cold in a salad.