Beet And Mint Salad - cooking recipe

Ingredients

2 lbs assorted small beets, such as dark reds, Chioggia, white and golden (try to keep them a uniformed size so as to cook evenly)
5 tablespoons olive oil, divided
coarse salt & freshly ground black pepper
4 sprigs fresh thyme
2 teaspoons honey
2 tablespoons balsamic vinegar
2 tablespoons fresh small mint leaves, for garnish

Preparation

Heat the oven to 400\u00b0F.
Put the beets in an ovenproof pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper and sprigs of thyme; toss to coat. Cover with aluminum foil and roast for 25 minutes, or until a knife slides through the beets with ease.
When cool enough to handle, peel the beets and cut into medium-size wedges. Set aside in a medium serving bowl.
In a medium bowl, mix the honey, vinegar, the remaining 3 tablespoons olive oil, salt and pepper; pour over the beets and toss to coat. Taste and adjust the seasoning. Garnish with the mint.