This recipe is adapted from the one on this site, and it’s a tasty way of eating beets that’s not borscht. Gloves are a good idea while you’re peeling and chopping the beets if you don’t want pink hands afterwards.

3 beets 
1 tbsp. olive oil
½ tsp. salt
1 tbsp. balsamic vinegar
1 tbsp. honey (pure maple syrup for a vegan version)

Preheat oven to 425F. Grease a large baking sheet or 9×13″ baking pan and set aside.

Peel and dice the beets into 1/2″ cubes and move to a medium-sized mixing bowl. Add the olive oil and salt and stir to coat.

Spread onto a greased baking sheet in an even layer. Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.

While the beets are roasting, combine the balsamic vinegar and honey. You can use the mixing bowl that’s already beet-stained if you want to reduce your pile of dirty dishes; it’s a big bowl for a small job but it won’t hurt anything.

After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet. Stir until all the beets are evenly coated.

Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through. Remove from the oven and serve warm or store and serve later over your favorite salads.