In a medium-sized pan place the unpeeled beets and fill the pot with water to cover the beets completely. 

Add a generous teaspoon or so of salt. 

Bring the pot to boil and cook them for about 30 to 40 minutes. At 30 minutes, start to test them. A fork should easily pierce the beets. Try not to overcook them as you will be cooking them a bit later. 

When the Beets are done drain them and rinse them in cold water. I find the easiest way to peel them is under a running faucet. Rub the beets and the skin should just slip off. Trim any leftover skin. 

Cut the beets into wedges about ½ inch thick. 

In a large sauté pan heat the olive oil over medium heat. 

To the heated pan add the chopped shallots. Cook for a couple of minutes just until the shallots began to cook through.

Add the maple syrup, balsamic vinegar, Thyme, salt, and pepper. Let the mixture bubble for about 4 – 5 minutes or until the mixture begins to reduce almost by half. 

Add the beets and bring them to a simmer stirring to coat the beets. Continue to cook for 2 more minutes until hot and bubbling. 

These Beets can be served warm or let them cool and serve cold. These beets taste even better the next day. Serve with more sprigs of fresh thyme.