1.Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
2.Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
3.Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
4.Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 235.4mg||8 %|
|Potassium 1963.1mg||52 %|
|Total Carbohydrate 71.7g||21 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 55.6g|
|Protein 10.3g||15 %|
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Calories per serving: 328
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