1
["Preheat oven to 400 F. Remove the stalks from the beets and scrub them. Rub them in enough olive oil to cover them and wrap them individually in foil. Roast until just tender. For the size of my beets, this took about an hour. Remove from the oven and set aside until cool enough to handle.", "Pour the apple cider in a pot and reduce it to 1/2 cup. Add the butter and maple syrup and continue to heat until the butter is melted.", "Remove the skins from the beets - they should just slide right off - and thinly slice. Start to layer them in a pan (I used a 6"" non-stick pan), slightly overlapping them as you move around the bottom of the pan. When you have 1 layer down, lightly salt and pepper them with a small pinch of salt and pepper. Using a tablespoon, pour 2 tablespoons of maple butter over the top. Add another layer of beets, overlapping them as before and repeat the pinch of salt and pepper and 2 - 3 tablespoons of maple butter. I did a total of 3 layers and had several beet slices left over. Make sure you have some maple butter left over for serving.", "Increase the oven to 425 F. Heat the beets over medium heat until the maple butter sauce is simmering all around the beets for about 3 - 4 minutes. Place the thyme sprigs on top and cover the pan with foil.", "Place the pan in the oven and bake for 30 minutes. Remove the foil and bake another 10 minutes. Remove from the oven and allow to cool for 15 minutes. Remove the thyme sprigs.", "To flip the Beets Anna out of the pan, I placed a plate over the pan and then quickly flipped them over so that the pan was upside down over the plate. I was concerned about the beets sliding around a bit, so I kept the pan over it for another 15 minutes before removing it. It's possible you don't need to do this, but it worked great!", "Reheat the maple butter and drizzle it on the top. Sprinkle some thyme leaves on top before serving."]
