Step 1: Prepare the Beets

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Wash and Trim Beets: Thoroughly wash the beets under cold water to remove any dirt. Trim off the beet greens, leaving about 1 inch of stem attached to prevent the beets from bleeding during roasting. You can also trim the root end slightly.
3. Peel (Optional, but Recommended): Peeling beets before roasting is optional, but it is generally recommended for Balsamic Glazed Beets as it allows the glaze to penetrate the beets more effectively and creates a smoother texture. Use a vegetable peeler to remove the skin. If you prefer to leave the skins on, scrub the beets very well. Note that beet skins can sometimes be slightly bitter.
4. Cut Beets (Optional for smaller beets, recommended for larger): If using smaller beets, you can roast them whole. For larger beets, cut them into halves or quarters to ensure even cooking and faster roasting time. Cutting them into roughly equal sizes is important for even cooking.

Step 2: Roast the Beets

1. Toss with Olive Oil, Salt, and Pepper: In a medium bowl, toss the prepared beets with olive oil, salt, and freshly ground black pepper. Make sure the beets are evenly coated.
2. Roast on Baking Sheet: Spread the beets in a single layer on a baking sheet. If you want to minimize cleanup, you can line the baking sheet with parchment paper or aluminum foil.
3. Roast Until Tender: Roast in the preheated oven for 40-60 minutes, or until the beets are easily pierced with a fork. The roasting time will vary depending on the size of the beets. Check for doneness after 40 minutes and continue roasting as needed. Smaller pieces will cook faster.
4. Let Cool Slightly: Once the beets are tender, remove them from the oven and let them cool slightly. This makes them easier to handle for glazing.

Step 3: Make the Balsamic Glaze

1. Combine Balsamic Vinegar and Sweetener: While the beets are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup).
2. Simmer and Reduce: Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer gently, uncovered, for 10-15 minutes, or until the glaze has thickened and reduced by about half. It should be syrupy and able to coat the back of a spoon. Stir occasionally to prevent sticking.
3. Stir in Butter (Optional): If using butter, remove the saucepan from the heat and stir in the butter until it is melted and incorporated into the glaze. This will add richness and shine.

Step 4: Glaze the Beets and Serve

1. Add Beets to Glaze: Add the roasted beets to the saucepan with the balsamic glaze. Toss gently to coat the beets evenly with the glaze.
2. Heat Through (Optional): If you want to serve the beets warm, you can gently heat them in the glaze over low heat for a few minutes, stirring occasionally, until heated through. Be careful not to overheat and burn the glaze.
3. Serve and Garnish: Transfer the Balsamic Glazed Beets to a serving dish. Garnish with fresh thyme sprigs (optional), crumbled goat cheese or feta cheese (optional), and chopped fresh parsley or chives (optional). Serve warm or at room temperature.