These roasted beets are at their very best when combined with honey and balsamic vinegar then slowly oven roasted to make a truly delicious side dish. Add them to a spinach and goat cheese salad as an amazing appetizer course or delicious lunch.
2 pounds fresh beets
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp honey
1 tsp chopped fresh thyme optional
Preheat oven to 350 degrees F.
Peel the beets and cut them into roughly 1 to 1 1/2 inch cubes.
Toss the beets in the salt, pepper and olive oil.
Roast in a single layer for about 45 minutes, tossing occasionally.
Toss the partially roasted beets in the honey and balsamic vinegar and add the thyme too if you are using it.
Return to the oven and roast for an additional 15 minutes or so, tossing occasionally until the beets are fork tender.