Preheat your oven to 400°F (200°C). Prepare the beets by trimming off both the tops and roots, then use a vegetable peeler to remove the skins. Cut the beets into 1 1/2-inch pieces, adjusting size based on beet size: halve small beets, quarter medium ones, and cut large ones into eighths.

Arrange the beet pieces on a baking sheet, then drizzle with olive oil. Sprinkle the minced thyme leaves, kosher salt, and black pepper over the beets. Toss them well to ensure each piece is coated. Roast in the oven for 35 to 40 minutes, flipping once or twice with a spatula, until they’re tender.

Once roasted, take the beets out of the oven and quickly toss them with raspberry vinegar and freshly squeezed orange juice. Add a pinch of salt and pepper to taste, then serve while still warm.