Roasting these beets in parchment allows the blood orange balsamic vinaigrette to soak in and imbue the beets with flavor without the risk of burning the sugars in the juice, vinegar, or shallots. The end result is tender, glazed beets whose sweetness is offset by the tartness of the vinegar, savoriness of the thyme, and mellowness of the shallots. You can opt to forgo the beet greens and skip to tossing the candied beets with only the orange segments and tarragon; in that case, use two pounds of trimmed beets and keep in mind that the modified recipe will serve four.

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