Balsamic-Glazed Baked Beets

I know a lot of people don't like beets because they say beets taste like dirt.  I prefer to call the flavor "earthy," and I think it's a good thing.  Being partial to the color red, I also thing they're also about the prettiest vegetable in existence.  This makes a big batch, and the leftovers keep well in the fridge for at least a week.  I recommend storing them in glass since they'll stain plastic.

The Ingredients:
6-8 large beets, peeled
2 T apple balsamic or other high-quality balsamic vinegar
1 T + 1 t olive oil
1/4 t salt
1/4 t tarragon
a pinch black pepper

The Process:

1. Preheat oven to 400 degrees.
2. Halve beets lengthwise, then slice crosswise in 1/4-1/3 inch thick slices.
3. Toss beets with remaining ingredients in a covered casserole dish.
4. Bake for about 90 minutes or until softened, stirring every 20 minutes or so.
5. Serve hot, room temperature, or chilled.