3 medium beets, peeled and cut into large cubes
1 large sweet onion, cut into chunks
¼ C SOOC Champagne Dark Balsamic Vinegar
¼ C SOOC Herbs de Provence Olive Oil
2 cloves fresh garlic, finely minced
1 t dried thyme
1 t salt
Fresh ground pepper to taste


Preheat oven to 400*
In a large bowl, whisk together the balsamicolive 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.