Preheat the oven to <temperature>375<unit>°F</unit></temperature>

Cut the stems off <quantity>550<unit>g</unit></quantity> of red beets

Rinse and scrub them thoroughly against a fine mesh sieve. Transfer to a large pot

Add <quantity>2<unit>L</unit></quantity> of water and <quantity>1<unit>cup</unit></quantity> of apple cider vinegar

Add <quantity>¼<unit>cup</unit></quantity> of salt and <quantity>1<unit>cup</unit></quantity> of brown sugar

Place the pot over high heat and bring to a simmer. Reduce to medium-low heat and simmer for 15m until the beets are tender

Remove the beets with a slotted spoon and reserve the simmering liquid. Rub the skins off with a towel

Dry the beets on paper towels

Cut the beets into bite-sized wedges

Add <quantity>3½<unit>tbsp</unit></quantity> of butter to a large, warm cast-iron pan over medium heat. Add <quantity>3</quantity> unpeeled garlic cloves and season with black pepper to taste. Warm until the butter is foamy and aromatic

Add the beets and stir to coat them in the butter. Sear the beets until the bottoms start to brown

Add <quantity>4<unit>sprigs</unit></quantity> of thyme. Season with salt to taste and stir

Deglaze the pan with <quantity>1<unit>cup</unit></quantity> of the cooking liquid. Bring to a simmer

Transfer the pan to the oven. Roast for 15m until the liquid has reduced to a syrup

Place the pan on the stove over medium-high heat. Add <quantity>½<unit>cup</unit></quantity> of the cooking liquid. Reduce the liquid until it is thick and coats the beets

Drizzle with honey to taste. Squeeze the juice from <quantity>½</quantity> lemon. Adjust the salt and pepper to taste. The roasted beets are ready

Serve immediately or store in the refrigerator for up to 2 weeks. Enjoy this sweet and savory delight!