From Fast, Fresh and Green; Susie Middleton; makes 4 servings

Preheat oven to 475 degrees. Line a large, heavy-duty sheet pan with parchment paper (to ease clean-up).

Slice the beets crosswise into thin (about 1/8") rounds. The slices should be uniform so they cook evenly. Place the beet slices in a large bowl and thoroughly mix together with the olive oil, thyme, and salt. Lay out on the sheet pan in a single layer, but the sides of the beets can touch.

Roast for 15-20 minutes, until beets are tender, shrunken, glistening, and wrinkled. The smallest slices may darken around the edges but they will still be delicious. Cool before serving.