Ingredients

• 2 units Red beets, medium
• 2 units Golden beets, medium
• 2 units Chioggia beets (striped), medium
• 60 ml Pure maple syrup
• 30 ml Extra virgin olive oil
• 1 tbsp Fresh lemon thyme, chopped
• 1 tsp Sea salt
• 0.5 tsp Freshly ground black pepper
• 15 ml Balsamic vinegar (optional)
• 30 g Walnuts, toasted and crushed (for garnish)

Instructions

1. 1

   Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. 2

   Wash and scrub the beets. Trim the ends and, if desired, peel them (leaving the skin on gives a more rustic look). Cut the beets into quarters or similar-sized pieces. Keep colors separate if you wish to preserve the aesthetic.

3. 3

   In a large bowl, toss the beet pieces with olive oil, maple syrup, lemon thyme, salt, and pepper. Ensure they are well coated.

4. 4

   Spread the beets in a single layer on the prepared baking sheet. Avoid overcrowding for even cooking.

5. 5

   Roast for 30 to 40 minutes, or until the beets are tender and slightly caramelized, stirring halfway through cooking.

6. 6

   If using balsamic vinegar, drizzle over the roasted beets just before serving.

7. 7

   Serve warm, garnished with toasted and crushed walnuts.