Nice and easy recipes - Marinated Beets with Rosemary

Marinated Beets with Rosemary

Ingredients

• 6 tbsp. extra-virgin olive oil
• 2 tbsp. red wine veingar
• 1 tbsp. Dijon mustard
• kosher salt
• black pepper
• 2 8-oz. cans small to medium beets (about 20), quartered
• 1 tbsp. canola oil
• 3 sprigs fresh rosemary, needles removed

Directions

1. In a large bowl, whisk together the olive oil, vinegar, mustard and 1/4 teaspoon each salt and pepper. Add the beets and toss to coat. Refrigerate until chilled, about 1 hour and up to 2 days.
2. Heat the canola oil in a small pan over medium-low heat. Add the rosemary needles and cook until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with 1/2 teaspoon salt. Transfer the beet mixture to a platter and top with the rosemary.