Ingredients
3 medium beets, peeled and cut into large cubes
1 large sweet onion, cut into chunks
¼ cup Barrel Aged Red Wine Vinegar
¼ cup Herbs de Provence Olive Oil
2 cloves fresh garlic, finely minced
1 tsp dried thyme
1 tsp salt
Fresh ground pepper to taste
Directions
Preheat oven to 400*
In a large bowl, whisk together the Red Wine Vinegar, Herbs de Provence Olive Oil, thyme, salt and pepper.
Toss the beets and onions until evenly coated, then spread in a single layer on a lined or greased baking sheet.
Roast for 45-55 min, or until beets are tender.