Beets With Balsamic-Orange Dressing

• 2 lbs beets, try to pick similarly sized ones
• 2 tablespoons honey
• 1/4 cup port wine
• 1/3 cup orange juice
• 1/3 cup balsamic vinegar
• 1/2 teaspoon thyme
• 1 tablespoon Dijon mustard

1. Line a roasting pan with aluminum foil. Place the scrubbed beets in the pan, cover with foil, and roast in a 400u0b0F oven until they can be easily pierced, about 1 hour. (Or, you can wrap each beet in foil.).
2. While beets are roasting, mix together all remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Set aside.
3. Peel and trim roasted beets. Grate on the large holes of a grater into a big bowl. Pour the warm dressing over the warm shredded beets - you may not need all the dressing.
4. Serve warm or at room temperature.
5. Note: I generally have around 1/3 cup dressing left. I add 1/2 teaspoons of minced garlic and use it to glaze pork chops or squash or sweet potatoes that I am roasting.

beets, honey, port wine, orange juice, balsamic vinegar, thyme, mustard

Taken from www.food.com/recipe/beets-with-balsamic-orange-dressing-259786 (may not work)