Balsamic Roasted Beets

Instructions

1. Prepare the beets
   Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the leafy tops and roots. Peel the beets using a vegetable peeler and cut them into 1-inch (2.5 cm) chunks or wedges of similar size for even cooking.
2. Season the beets
   In a large mixing bowl, toss the beet chunks with olive oil, 1 tablespoon of balsamic vinegar, salt, pepper, thyme leaves, and rosemary until evenly coated.
3. Roast in the oven
   Spread the seasoned beets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-45 minutes, turning halfway through, until the beets are tender when pierced with a fork and the edges are starting to caramelize.
4. Prepare the balsamic glaze
   While the beets are roasting, mix the remaining 2 tablespoons of balsamic vinegar with the honey or maple syrup in a small bowl. If using orange zest, add it to this mixture.
5. Finish with glaze
   During the last 5 minutes of roasting, drizzle the balsamic-honey mixture over the beets and return to the oven to let the glaze caramelize slightly, watching carefully to prevent burning.
6. Serve
   Transfer the roasted beets to a serving dish. If desired, sprinkle with crumbled goat cheese or feta and toasted nuts. Serve warm or at room temperature as a delicious side dish.