A delightful dish of roasted beets dressed with a tangy citrus-honey glaze, perfect for any occasion.
Preheat your oven to 400°F and line a roasting pan with aluminum foil.
Lining the pan with foil makes cleanup a breeze.
Place the beets in the pan, cover with foil, and roast until tender, about 1 hour.
Check the beets by piercing them with a knife; they should slide in easily.
In a saucepan, combine honey, white wine, thyme, mustard, and orange juice. Bring to a boil, then reduce heat and simmer for 5 minutes.
Stir the dressing constantly to prevent it from sticking to the pan.
Peel and trim the roasted beets, then grate them into a large mixing bowl.
Use gloves to avoid staining your hands with beet juice.
Pour the warm dressing over the grated beets and toss to coat evenly.
Add the dressing gradually to control the flavor intensity.
Serve the dish warm or at room temperature, garnished with fresh thyme if desired.
This dish pairs wonderfully with a sprinkle of goat cheese or toasted nuts.
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