1 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons balsamic vinegar
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Halve or quarter beets, depending on size. (Try to keep them all roughly the same size.
Line a cookie sheet with Release aluminum foil. Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar. Taste and add salt and pepper if needed and serve warm.