Seriously...they're so good I could've licked the plate! Ingredients: 3 cups roasted and peeled beets 1 tbsp olive oil 1/2 tsp (herbed) sea salt 1 tbsp balsamic vinegar 1 tbsp honey You could use canned beets but you would miss out on the superior flavour of the roasted beet. Once you brush them clean (ya don't peel them yet) they can be wrapped individually in foil or put in a baking dish and covered with foil (my personal favourite!) Bake at 350 F for about 1 hour, a little less, a little more depending on the size of the beets you're using. You could also barbecue them for about the same time. Once they can be pierced easily with a fork they're done. Leave until cool enough to handle (you can even do this part the day before you want to serve them) then peel them. The skins should mostly just slip off with a little rubbing. It is advisable to wear gloves so your hands don't turn pink! Cut the beets into wedges, toss with olive oil and sprinkle with sea salt. Bake in a 425 F oven for 10-15 minutes. Mix the balsamic and honey together tossing to coat the beets. Return to the oven for 10 minutes, stirring once halfway through. Garnish with some chopped greens of your choice... an herb like parsley or arugula as seen here. Yep, definitely my new favourite beet recipe! Serves 4-6