Roasted Beet Deviled Eggs

  1 medium beet, about 10 oz. or 1 can of sliced beets

12 eggs, hard boiled

1/4 cup mayonnaise

1 tsp. fresh thyme, chopped

Salt and pepper to taste

Directions: if using fresh beets: pre heat oven to 350. Wash beets well and place in a baking dish coat in oil, salt and pepper. Cover in aluminum foil and roast for about an hour or till tender (when a thin bladed knife can be easily inserted with little resistance). Peel and puree beet with any juices left over from the cooking process, add water if needed to get a smooth puree.

If using canned beets: drain off liquid and reserve. Lay out the sliced beets in a single layer on a baking sheet. Drizzle with oil salt and pepper. Place in oven or under a broiler till slightly dried and they start to get a little brown. Puree beets until smooth, using reserved juices of needed.

Cut eggs in half and scoop out the yolk into a small bowl, reserve whites to be filled. Mash together yolks, beet puree and fresh thyme and mayonnaise till smooth. Fill egg whites with yolk mixture using a small spoon or piping bag. Garnish with more fresh thyme or basil if desired