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1
Preheat the oven to 400°F. Using a small heart-shaped cookie cutter, cut potato and beet slices into hearts and place in a bowl with the olive oil, salt, pepper and garlic. If desired, toss in the scraps as well.
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2
Toss until vegetables are well coated, then transfer them to a sheet pan and spread out into a single layer. Roast in the oven for 45 minutes to 1 hour, or until browned and crisp. Flip twice with a spatula during cooking for even browning.
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3
Remove the mixture from the oven, toss with parsley, season to taste, and serve hot.
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