Heat a splash of the olive oil to a skillet over medium heat. Spread the beets in the pan and sear in the olive oil for a few minutes.

Pour in a generous splash of water and cover with a lid. Steam the beets over medium-high heat until they are almost your preferred tenderness. The less beets in the pan and the more spread out they are, the faster this will happen. Add more liquid if necessary or remove the lid and steam off the remaining water once they are tender.

Add the remaining olive oil to the almost tender beets, and toss in the rhubarb. Fold to combine.

Sprinkle in the thyme and salt. Saute for about 4-6 minutes until the rhubarb is just tender. Taste. If the rhubarb seems to strong & tangy, add water and simmer until it is more tender.