Roasted Golden and Red Beets
3 red beets, peeled and thinly sliced
3 golden beets, peeled and thinly sliced
1/4 cup olive oil
2 sprigs of rosemary, 1-2 eaves for each beet
3-4 sprigs thyme, small amounts on each beet
Salt and pepper to taste.
Preheat oven to 400F. Place one shelf on the second to highest rung in the oven.
Separating the red and golden colors, place sliced beets on parchment lined baking sheets. Drizzle olive oil over the beers and then sprinkle the rosemary, thyme, salt and pepper on the beets.
Roast for 30 minutes or until the circles within each slice begins to rise and the edges are slightly browned. Taste one and adjust salt and pepper.
To plate: Alternate the colors as shown in the picture to create a beautiful presentation. Add more rosemary and thyme sprigs for garnish if you chose.