Roasted and Stuffed Beets

Ingredients

• 6 beets, color of choice
• 4 tbsp. olive oil
• 1 small loaf pumpernickel bread, 6 cups cubed
• 1 large white onion, chopped
• 2 cups vegetable broth
• 1 tbsp. fresh sage, chopped
• ½ tsp. dried thyme
• salt and pepper, to taste
• 8 oz. chevre/soft goat cheese, room temperature
• ¼ cup fresh chives, chopped
• ¼ cup fresh parsley, chopped
• 1 clove of garlic
• 1⁄3 cup walnuts, toasted and chopped
• 1 cup honey
• 1½ cup water
• 1 cup granulated sugar
• 3 whole cloves
• 2 cinnamon sticks
• 1 whole vanilla bean, cut and scraped
• 4 whole black peppercorns
• 1⁄8 tsp. red pepper flakes