Ingredients:

  • 4–6 medium beetroot (approx. 1 lb), red or gold
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 4 sprigs fresh thyme or rosemary
  • 3 Tbsp quality balsamic vinegar
  • 1 tsp runny honey or maple syrup
  • 1–2 Tbsp reserved cooking juices

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash the beets thoroughly. Trim the greens and the tail end, ensuring about 1 inch (2.5 cm) of the stem remains attached (do not peel). Place the whole, unpeeled beets on a large sheet of heavy-duty foil.
  2. Drizzle the beets with the olive oil, sprinkle with salt and pepper, and nestle the herb sprigs among them.
  3. Gather the sides of the foil sheet and crimp the edges tightly to create a completely sealed packet. Place the foil packet onto a baking sheet.
  4. Roast for 50 to 65 minutes, or until a sharp knife or fork slides into the largest beet easily (fork-tender).
  5. Remove the packet from the oven and let it sit partially open for about 10 minutes until cool enough to handle. Carefully save the cooking juices collected in the foil. Using kitchen paper towels or gloves, rub the skin off the beets, which should slip away easily.
  6. Chop the peeled beetroot into rustic 1-inch chunks, wedges, or slices and place them in a mixing bowl.
  7. Prepare the glaze: In a small saucepan, combine the balsamic vinegar, honey (or maple syrup), and 1–2 tablespoons of the reserved beetroot cooking juices. Bring the mixture to a gentle simmer over medium heat and cook for 2–3 minutes until it slightly thickens into a light glaze consistency.
  8. Pour the warm glaze over the chopped beetroot chunks. Toss gently to coat evenly. Taste and adjust seasoning before serving immediately or at room temperature.