Roasted Beeroots with Rosemary

Servings = 4 | Serving size =about one cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 3.
This recipe is as good cold as it is hot (maybe better) and will keep in the refrigerator for about 48 hours.

Ingredients:

1 small white onion (diced)
1 tsp olive oil
1 kg beetroots (peeled and cut into 1 cm cubes)
1/4 tsp salt
fresh ground black pepper
1 tbsp fresh rosemary (or 1 tsp. dried)
2 tsp olive oil

Place a large skillet in the oven and preheat the oven to 150 C.
When the oven is hot add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes.
After 10 minutes add the beetroots and stir well. Increase the temperature of the oven to 180 C. Stir the beetroots every 5 - 7 minutes. It will take about 40 minutes for them cook. They are done when the yams are tender but not mushy. About 10 minutes before the beetroots are done (when they have begun to soften) add the rosemary. Remove from the oven and place in a large bowl. Stir in the 2 teaspoons olive oil and serve (or chill).