Make the vinaigrette or use your favorite store bought:  

• Remove thyme leaves from three of the thyme sprigs.  
• Juice one orange in a bowl and whisk in 2 Tbsp olive oil, thyme leaves, salt, and pepper.

Make the Orange and Beet Salad

• Preheat oven to 425F.
• Rinse and wrap the beets completely in aluminum foil so no air gets in.  The red beets and yellow beets can NOT be cooked together.  The red beets will bleed into the yellow ones and your dish will not be vibrant. Wrap the beets in their own packets of aluminum foil and cook separately.
• Roast beets on a baking sheet ~ 1 hour or until tender when poked with a fork.  Be careful when removing aluminum foil to check - you don't need a steam burn!
• Remove beet skin under cool running water when cool enough to handle.  If the skin is not loose enough to pull off with your hands, then use a knife or peeler to gently pull away the skin.  Wear gloves to avoid staining your hands with red beet juice.  
• Slice beets thinly.
• Remove the peel of the two remaining oranges with a knife.  Slice thinly.
• Arrange beets and oranges on a tray or individual plates.  Drizzle with vinaigrette over the top and garnish with walnuts and extra thyme sprigs.  
• Add salt to taste.  Garnish with goat cheese if you like.  Happy Eating!  Beckie