📖 Instructions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wash and wrap the beets in foil, then roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool, then peel and dice. Pro Tip: Wear gloves to avoid staining your hands!
2. Prepare the Beans: If using canned beans, drain and rinse them thoroughly. If using dried beans, soak them overnight, then cook until tender. I usually forget to soak them overnight so I just boil them for a really long time!
3. Make the Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and honey (or maple syrup) over medium heat. Bring to a simmer and cook for 10-15 minutes, or until the mixture has reduced by half and thickened into a syrupy consistency. Watch it carefully, because it burns really easily. I've learned that the hard way.
4. Combine Ingredients: In a large bowl, gently combine the diced beets, beans, chopped red onion, and fresh thyme. Be gentle, you don't want to squish the beets.
5. Dress the Salad: Drizzle the balsamic reduction over the salad. Add olive oil and season with salt and pepper to taste. I like to start with a little and add more as needed.
6. Toss and Serve: Toss everything together gently to combine. Serve immediately or chill for later. It tastes great either way! Garnishing with some extra fresh thyme sprigs really elevates the dish.