Preheat your oven to 425°F (220°C) for about 10 minutes.

Chop the beets, carrots, and sweet potatoes into ¼-inch pieces.

Combine olive oil, balsamic vinegar, honey or maple syrup, minced garlic, grated ginger, and orange zest in a medium bowl and whisk until smooth.

Pour the marinade over the chopped vegetables, toss gently, and let marinate for about one hour.

Spread the marinated vegetables evenly on a non-stick baking sheet and drizzle remaining marinade over them.

Roast in the oven for 35-40 minutes, stirring halfway through.

Check for doneness after 35 minutes; the vegetables should be tender and have crispy edges.