Roasted Beetroot and Tomato Salad with Balsamic Glaze

Preheat oven to 200°C (400°F).

Cut the beetroots into wedges or chunks. Halve or quarter the tomatoes depending on their size.

In a large bowl, toss the beetroot, tomatoes, and red onion with 2 tablespoons of olive oil, thyme, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 40-45 minutes, or until the beetroot is tender and slightly caramelized. Turn halfway through for even cooking.

While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup.

Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly. It should coat the back of a spoon.

Remove the roasted vegetables from the oven and let them cool slightly.

Arrange the roasted vegetables on a serving platter or in a bowl. Drizzle with the balsamic glaze.

If using, sprinkle with crumbled feta cheese and fresh basil before serving.