Honey-Thyme Roasted Golden Beets

To pre-cook the beets, wash and pierce them with a fork, to allow steam to be released. Place beets in 2 1/2 cups of water in a microwave-safe dish. Seal the dish airtight with a double layer of plastic wrap. Microwave on high until firm but tender (about 9-10 minutes). Drain beets and let them cool to the touch. Then peel off and discard skins, using a peeler if needed. Dice beets into even-sized medium chunks (about 1-inch squares).

Meanwhile, preheat oven to 425 F. Cover a baking sheet with foil and set aside. In a large bowl, whisk to combine honey, white wine vinegar, sherry wine, olive oil, orange zest, half of the thyme, salt and pepper. Add the pre-cooked beets to the bowl and toss well to coat the beets. Transfer the coated beets onto the baking sheet and distribute evenly.

Bake them in the preheated oven for 20-25 minutes, turning occasionally, until the juices thicken up and the beets are cooked through (check with a fork).

When they are done, sprinkle beets with the remaining thyme, give them a quick toss, and transfer to a serving dish. Drizzle any leftover sauce from the baking sheet, if desired. Enjoy with Cedar Rosemary Salmon and a heaping pile of quinoa.

Adapted from Country Living.