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1
Put the beet juice in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat.
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2
Reduce the heat to maintain a simmer and simmer for about 25 minutes or until the juice is reduced to a syrup.
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3
Remove from the heat.
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4
Strain the reduction through a chinois or fine-mesh sieve into a small bowl.
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5
Cover and refrigerate until needed.
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6
Preheat the oven to 375 degrees F. Lay out a large piece of aluminum foil.
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7
Make a 1/2-inch thick bed of kosher salt on a jellyroll pan.
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8
Rinse and dry the beets.
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9
Remove all but 1 inch of the stems (leaving the roots and part of the stems prevents the beets from bleeding).
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10
Coat the beets with 1 tablespoon of the olive oil and place them on the jelly-roll pan.
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11
Wrap the beets with the foil to form a package and set it on the bed of salt.
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12
Roast the beets for 30 to 40 minutes or until tender.
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13
To test for tenderness, insert a skewer or paring knife into 1 of the beets.
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14
If the skewer meets with no resistance, the beets are done.
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15
When the beets are cool enough to handle, cut off the roots and stems.
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16
If you wish, keep the stems on a few beets for presentation.
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17
Slip the skins off the beets with your fingers.
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18
Cut the beets into quarters and put them in a medium-sized bowl.
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19
Toss with the remaining olive oil and season, to taste, with salt and pepper.
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20
To serve, place a few assorted beet quarters inside a small cup, positioning the ones with stems near the top.
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21
Drizzle with the red beet juice reduction and garnish with thyme leaves.
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22
Repeat to make 5 more servings.
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23
Note: 12 ounces of beets make about 3/4 cup juice.
