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This vegetable side dish is as good at room temperature as it is hot. When serving hot they go well with roasted meat. Cooled, serve them as part of a salad selection or a light meal, with a chunk of feta cheese, either crumbled over or served whole to slice as needed.
- Peel the beets and trim the stems to about 3 cm. Cut into 4 to 6 wedges, depending on size. Put the wedges in a baking dish that will hold them all in one layer. Add the vinegar, oil and herbs along with a good pinch salt. Toss well.
- Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes. Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more. There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.