Pre-heat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. In a glass bowl, toss the sliced potatoes and beets with the olive oil.

Arrange coated vegetable slices in a single layer, leaving space between them. Sprinkle with citrus (or kosher) salt and thyme leaves. Place the baking sheet in a preheated oven and roast about 15 minutes before turning. Continue baking another 10-15 minutes or until beets and potatoes are fork-tender.

Remove from oven and allow to cool before handling. Remove browned potato skins before serving to reveal the gorgeous color underneath.

Serve as a side dish or add to your favorite mixed green salad for a bold splash of color.