This couldn’t be a more flavorful yet simple dish to prepare with just three ingredients.  For presentation purposes, it’s really great if you can find a variety of beets - Harvard, golden, candy cane, etc.  But if they’re not available just go with what’s in your garden or store.

Roasted Beets with Reduced Balsamic Vinegar

1 to 2 beets per person, depending on the size
1 cup balsamic vinegar
fresh thyme

Wash the beets, dry them, wrap them in foil and bake in a 375 degree oven for about an hour - less is small, longer if large.  Cool.

Meanwhile, place the vinegar in a pan over medium heat and boil until it’s reduced by about 1/2 and is thick and syrupy.

Peel the beets and cut either into coins or quarter them.  Drizzle them with the reduced balsamic and sprinkle with the thyme.

Serve either room temperature or warm.