1.75 kg beets, scrubbed & trimmed 3 1/2 lb
45 ml balsamic vinegar 3 tbsp
25 ml honey 2 tbsp
15 ml olive oil 1 tbsp
salt & pepper to taste
7 ml fresh thyme leaves, minced 1 1/2 tsp
In a large saucepan; cover beets with salted water by 1 inch (2.5 cm). Simmer beets, covered, 35 to 45 minutes, or until tender and drain in colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges.
In a large skillet; stir together vinegar, honey, and oil; add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
Serve beets sprinkled with remaining thyme.
Serves 8