These are so beautiful, glazed, and seasonal - makes a lovely Thanksgiving side. There are a few steps to get the beets tender and sticky-sweet, but it’s so worth the wait.

We used golden beets and red beets here, but you can use one or other. I suggest that you separate them by color when you roast them to keep each color vibrant, but they’ll all be in the same pool eventually.

We want to keep things simple, so I didn’t add the crunch for the picture here, but some toasted pistachios or fresh breadcrumbs that have been given a quick toast in a frying pan or oven with some oil and salt would be so lovely.