Herb-Infused Beetroot Delight: Roasted Rosemary & Beetroot Medley Ingredients: - 4 medium-sized beetroots, peeled and cut into wedges - 2 tablespoons olive oil - 3 sprigs fresh rosemary, finely chopped - 2 cloves garlic, minced - Salt and pepper to taste - 1 tablespoon balsamic vinegar - 1 teaspoon honey or maple syrup (optional) - 1 cup crumbled feta cheese (optional) - Fresh parsley for garnish (optional) Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a large mixing bowl, combine the beetroot wedges, olive oil, chopped rosemary, minced garlic, salt, and pepper. Toss until the beetroots are evenly coated. 3. Spread the beetroot mixture on a baking sheet lined with parchment paper in a single layer. 4. Roast in the preheated oven for about 30-35 minutes, or until the beetroots are tender and slightly caramelized, tossing halfway through to ensure even cooking. 5. Once roasted, remove the beetroots from the oven and drizzle with balsamic vinegar and honey or maple syrup if desired. Toss gently to combine. 6. If using, sprinkle crumbled feta cheese over the top and return to the oven for an additional 5 minutes to warm through. 7. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving. Nutrition Value (per serving, based on 4 servings): - Calories: 180 - Total Fat: 8g - Saturated Fat: 2g - Cholesterol: 6mg (if feta is used) - Sodium: 300mg - Total Carbohydrates: 24g - Dietary Fiber: 4g - Sugars: 7g - Protein: 4g - Vitamin A: 6% DV - Vitamin C: 10% DV - Calcium: 8% DV - Iron: 10% DV Enjoy your Herb-Infused Beetroot Delight!