3 1/2 pounds assorted small beets, trimmed and cleaned
3 small red onions, each cut into 8 wedges
1 tablespoon extra virgin olive oil
1 1/2 teaspoon Rosemary, crushed
1 1/2 teaspoon Thyme leaves
1/2 teaspoon sea salt
2 tablespoon balsamic vinegar
1) Preheat oven to 425°. Wrap 3 beets at a time in foil. Place in shallow baking pan.
2) Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Pell then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
3) Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup.
4) Gently toss vegetables before serving. Makes 12 servings.