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1
To pre-cook the beets, wash and pierce them with a fork, to allow steam to be released. Place beets in 2 1/2 cups of water in a microwave-safe dish. Seal the dish airtight with a double layer of plastic wrap. Microwave on high until firm but tender (about 9-10 minutes). Drain beets and let them cool to the touch. Then peel off and discard skins, using a peeler if needed. Dice beets into even-sized medium chunks (about 1-inch squares).
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2
Meanwhile, preheat oven to 425 F. Cover a baking sheet with foil and set aside. In a large bowl, whisk to combine honey, white wine vinegar, sherry wine, olive oil, orange zest, half of the thyme, salt and pepper. Add the pre-cooked beets to the bowl and toss well to coat the beets. Transfer the coated beets onto the baking sheet and distribute evenly.
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3
Bake them in the preheated oven for 20-25 minutes, turning occasionally, until the juices thicken up and the beets are cooked through (check with a fork).
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4
When they are done, sprinkle beets with the remaining thyme, give them a quick toss, and transfer to a serving dish. Drizzle any leftover sauce from the baking sheet, if desired. Enjoy with Cedar Rosemary Salmon and a heaping pile of quinoa.
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5
Adapted from Country Living.
