Rosemary Garlic Roasted Beets

Preheat oven to 425ºF. Cut beet tops to leave 1″ attached; leave tails. Place on a 10″ square of foil and sprinkle with rosemary, minced garlic and salt and pepper. Cut the top off the remaining whole garlic clove and place beside the beets. Drizzle with oil. Fold the foil to form a closed packet. Roast on a rimmed baking sheet for 1-1 1/4 hours, until fork tender (you may need an extra 10 minutes if the beets are really large).

Remove from the oven and, wearing gloves, peel and trim beets and cut into 1/4″ thick slices. Arrange on a warmed platter and drizzle with a bit more olive oil and sprinkle with parsley and/or rosemary to garnish.