3 cans whole beets, canned, rinsed of sodium - quartered
2-3 Tbsp. olive oil
3 cloves garlic, peeled and minced
3 sprigs fresh thyme, stripped of thyme - throw away the stem
¼ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh thyme
1. Heat olive oil in medium saucepan.
2. Add garlic, thyme, and black pepper. Stir to combine and gently cook the garlic. Add beet quarters and toss to coat and gently warm.
3. Pour beets into serving dish. Toss with lemon juice and snipped fresh thyme. In small bowl stir together 2 tablespoons olive oil and black pepper. Drizzle over beets, and toss to coat. Serve immediately or chill and serve cold. Makes 6-8 servings.