From Gail Norton and Matthew Altizer
4 large beets
1/2 c. orange juice
2 t. fresh thyme
3 T. honey
sea salt and chile flakes to taste
Preheat the oven to 350°F. Lightly oil the beets and roast them in the oven until almost tender, about 30 minutes. Remove the skin and cut the beets into wedges; put them back on the roasting pan and toss with the remaining ingredients. Roast the beets for 30 to 40 minutes, or until the sauce has reduced and is syrupy. Sprinkle with extra salt and chile flakes to taste, and serve. Serves 4 to 6.