From: Woman's Day US
Marinated Beets with Rosemary

Yields:
8
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Using foods like beets, sweet potatoes and beans is a low-cost way to be mindful of a budget pinch without sacrificing great flavor.
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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
- Step 1In 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.
- Step 2Heat 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.
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