Ingredients:
- 2 lbs. beets, peeled and cut into 1-inch chunks
- 2 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp ground black pepper
- 2 Tbsp. balsamic vinegar
- 2 tsp. chopped fresh thyme
Directions:
- Preheat the oven to 425 F.
- Toss beets, oil, salt and pepper in a 9-by-13-inch baking dish. Cover with foil. Roast, lifting off the foil to stir once or twice, until the beets are tender when pierced with a fork, about 40 minutes.
- Add balsamic vinegar and thyme and toss to coat. Return to the oven, and roast uncovered for 10 minutes. Serve warm or at room temperature.
