Roasted Beets!

1 bunch of beets
2 T. olive oil
2 sprigs of thyme
2 T. balsamic vinegar
1 orange, juiced and zested

Cut off beet greens and roots.  Peel beets with a vegetable peeler and cut in half.  Roast with olive oil, thyme, and balsamic for 1 hour at 350 degrees or until tender.  Chop beet greens and saute with olive oil, thyme, vinegar, and orange juice.  Top beet greens with roasted beets and orange zest.