3 beets peeled & diced (about 3 cups)*
1 TBS olive oil
½ tsp sea salt
1 TBS balsamic vinegar
1 TBS honey (maple syrup for a vegan version)
Preheat oven to 425 degrees Fahrenheit. Grease a large baking sheet or dish, set aside. Peel and cut 3 beets into 1” cubes. Toss beets with 1 TBS olive oil and ½ tsp sea salt. Spread onto a greased baking dish in an even layer. Bake in preheated oven for 15-20 minutes. After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch. Mix together balsamic vinegar and honey. After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish. Stir until all the beets are evenly coated. Return to the oven for 10 minutes, stirring once half way through. Roast until the balsamic/honey mixture coats the beets (and isn’t runny). Remove from the oven and serve warm or store and serve later over your favorite salads.