bunch beets (about 1½ pounds), scrubbed, peeled, and cut into 1-inch pieces
teaspoon extra-virgin olive oil
Coarse salt and ground pepper
tablespoons red-wine vinegar
cup fresh orange juice
teaspoons finely grated orange zest
teaspoons fresh thyme leaves
1. Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes. 2. Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.