Thyme Roasted Beets

3-1/2 to 4 pounds baby or small beets
6 garlic cloves, peeled
3 sprigs fresh thyme
5 T. olive oil
1/2 t. kosher salt
1/4 t. pepper
2 T. lemon juice
1 T. snipped fresh thyme
3 ounces goat cheese, crumbled (optional)

Preheat oven to 400. Cut tops off of beets and trim root ends. Halve or quarter the beets. Place in a 3 quart baking dish. Add garlic and thyme sprigs. Combine 3 T. olive oil, salt and pepper. Drizzle over beets; toss to coat. Cover dish with foil.

Roast for 40-45 minutes or until tender. Uncover; let cool for 15 minutes in dish on a wire rack. If using small beets, remove the skins by wrapping one at a time in a paper towel and gently rubbing. Baby beets do not need to be peeled.

Remove garlic from dish and finely chop. Discard thyme sprigs. Combine garlic, remaining 2 T. olive oil, lemon juice and snipped thyme. Drizzle over beets; toss gently to coat.

If desired, sprinkle beets with crumbled cheese and additional thyme. Serve warm or at room temp.