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1
Preheat oven to 400F.
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2
Wrap beets tightly in foil.
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3
Place directly on oven rack.
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4
Roast until tender when pierced with knife, about 1 hour.
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5
Cool beets.
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6
Peel and quarter beets.
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7
Transfer to large bowl.
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8
Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
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9
Spray 2 large rimmed baking sheets with nonstick spray.
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10
Divide onion wedges between prepared baking sheets.
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11
Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper.
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12
Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes.
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13
Turn onions over.
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14
Roast until golden brown and tender, about 10 minutes longer.
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15
Transfer to another large bowl.
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16
Divide green beans between same baking sheets.
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17
Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme.
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18
Sprinkle with salt and pepper.
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19
Cover tightly with foil and roast until almost crisp-tender, about 14 minutes.
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20
Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes.
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21
Transfer to bowl with onions.
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22
(Beets, onions, and green beans can be prepared 2 hours ahead.
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23
Let stand at room temperature.)
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24
Drizzle onions and green beans with balsamic vinegar; toss to coat.
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25
Season to taste with salt and pepper.
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26
Top with beets and serve warm or at room temperature.
