Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, toss the chopped beets and carrots with 1 tablespoon olive oil, salt, pepper, honey, and half of the balsamic vinegar. Spread evenly on the baking sheet.

Roast for 30-35 minutes until tender, stirring halfway through.

While veggies roast, whisk together remaining balsamic vinegar and olive oil in a small bowl. Adjust sweetness if needed.

Once cool enough to handle, combine roasted vegetables in a serving bowl with cheese (if using) and drizzle with dressing.

Serve immediately or store in the fridge for up to three days.