• 2 1/2 pounds medium-size fresh beets with stems trimmed to 1 inch
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh ginger
• 2 1/2 tablespoons balsamic vinegar

Preheat oven to 450°F. Line a cookie sheet with foil. Arrange beets on cookie sheet, cover with foil, and roast 25 minutes. Cool; remove skins.

In a small bowl, combine olive oil, ginger, and vinegar.

Cut beets in half and arrange, cut side up, on cookie sheet. Brush all parts of beets except the stems with ginger-vinegar mixture. Roast, uncovered, until beets are very tender, 20 to 25 minutes. Arrange on a platter, cool slightly, and serve warm.