Simple Harvest

Roasted Beet Appetizer

with Rosemary Mayo

So simply elegant, a farm to table style appetizer that really stands out! The mayo is infused with fragrant fresh rosemary and pairs uniquely well with the earthy, sweet roasted beets. 
Beets are in season now and they are easily one of my favorite things to eat simply roasted and served on a salad or alone with this luscious rosemary mayo that is so simple to make. 
I clean and trim the beets whole leaving the skin on and rub them well with a good olive oil before roasting them for about an hour in the oven. They come out sweet and delicious! When you can pierce them with a knife you will know they are cooked through and after they have cooled enough to handle, you can easily remove the skin.

I use a paring knife to scrape the skins off gently or I sometimes use my fingers and the skin just seems to slip right off. You can see in the photo below how the skins have wrinkled and separated from the beets already in some places. 

Making the rosemary infused mayonnaise is also a pleasantly simple thing to do. Using fresh rosemary is definitely what you want for the best flavor and if you want to go the extra mile you could also make the mayonnaise and it will be even more amazing. 

I haven't done that here but I know it's amazing because the friend that taught me this simple recipe makes hers and it's out of this world! 

If you need to use dried rosemary, make the infused mayonnaise at least a few hours before you want to serve it or better yet, let it hang out in the fridge overnight so the rosemary has time to hydrate and really make friends with the mayo.


The simple combination of mayonnaise and rosemary is so powerful! Rich and aromatic, it's a fabulous combination with the sweet earthy beets. You'll want to leave the Rosemary Mayo out to warm up for a few minutes if it has been stored in a refrigerator to release it's lovely fragrance and enhance it's richness. 

The color of this dish while serving and eating it is stunning too. It brings a crazy splash of fuchsia pink to the plates and streaks through the mayo brilliantly! 


Simple Harvest

Roasted Beet Appetizer

with Rosemary Mayo


3 Large Beets (Any Color)

1 tablespoon olive oil

1/2 cup good mayonnaise

1 Tablespoon minced fresh rosemary

 * Note: Use only 1/2 Tablespoon if you have to use dried rosemary and be sure to make it ahead at least 2 hours to overnight so it has time for the flavors to blend.


Pre-heat an oven to 425 degrees.


Place the unpeeled, cleaned and trimmed whole beets in a shallow glass pan and coat thoroughly with the olive oil.

Roast the beets uncovered for 45 - 60 minutes until they are easily pierced with a knife, then remove them from the oven to cool.

While the beets are roasting, mince the fresh rosemary finely and mix it with the mayonnaise. Store the mayonnaise in the refrigerator until 30 minutes or so before serving, then let it sit out to warm up some.

When the beets have cooled enough to handle, remove the skins from them. I gently scrape them with a paring knife or your fingers, it should come off easily.

Slice the beets and serve with the rosemary infused mayonnaise at room temperature for the fullest flavor.


Store any unused portions in the refrigerator for another time.


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Copywrite © 2019 by Melisa Smith