Golden beets keep their vibrant orange color without staining their neighbors, making them welcome companions for our Brussels sprouts. A little thyme, some shallots and extra virgin olive oil are all you need to bring the dish together. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set the beets aside to cool for 10 minutes, then peel and chop them into 1 x 1/2 inch chunks. Drain and rinse with cold water to stop the cooking. Set aside. Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.
