Orange and Thyme Roasted Beets

Preheat oven to 400º F. Cut beet stems and gnarly roots, and peel under cool running water. Pat beets with paper towels and wrap with foil, leaving the top open. Drizzle some olive oil over the tops of the beets, then sprinkle with kosher salt and ground black pepper. Place in the oven and roast for 30–40 minutes, or until beets are tender. (Test with a fork.)

For the dressing, in a small bowl, combine balsamic vinegar, honey, and orange juice.

When the beets are done roasting, allow them to cool for a few moments. Once cooled, cut beets into 1-inch bite-size pieces.

Place the beets into a large bowl and drizzle the balsamic, honey, and orange mixture over them. Add fresh thyme and orange zest, and toss again. Garnish with fresh parsley if desired.