Roasted Golden Beets with Orange Vinaigrette

Preheat the oven to 375 F. Wash and dry the beets.

Using a sharp knife slice off the top and bottom parts of the beet and discard. Cut the beet into one inch cubes. Transfer to a bowl.

Add the oil, lemon thyme, salt and pepper to the chopped beets and mix well making sure to cover all of the beets with the oil mixture. Transfer the beets to a large rimmed cookie sheet or baking tray.

Place into the oven and bake for 35-40 minutes or until a sharp knife can easily pierce the beets.

For the vinaigrette:

Place the olive oil into a bowl along with the red wine vinegar. Whisk to combine. Add the zest, orange juice, honey, salt and pepper and whisk until well combined. Place in the fridge until ready to use.

Once the beets are ready, let them cool for 10 minutes and transfer to a bowl. Pour about 2-3 tablespoons of the dressing over the beets and gently toss with the sliced onion.

Place on a plate and garnish with some more sliced onion and fresh chopped lemon thyme if desired.