Roasted Balsamic Beets

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the
leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets
in 1 1/2-inch chunks.

2. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast
for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are
tender when pierced with a thin-bladed knife.

3. Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook
over medium heat until the liquid is just slightly thickened and lightly coats the back of a
metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close
attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and
hard very quickly.

4. Toss the glaze with the roasted beets. Serve hot or cold.