Clean the beets thoroughly under cold water then cut off the ends. Wrap the beets tightly in aluminum foil. Place the wrapped beets in the preheated oven and roast for 1 hour. Unwrap the beets and allow to cool. When beets are cool cut them into 1/2-inch thick slices.
Lightly beat the egg in a shallow bowl, set aside. In a separate shallow bowl mix together the breadcrumbs, thyme, salt, and pepper. Dip the sliced beets first in the egg, shake off any excess egg then coat in the breadcrumbs pressing the breadcrumbs onto the beets to help them adhere. Place the coated beets on a plate and set aside.
Heat the butter and oil in a large skillet over medium-high heat. Fry the beets in the pan until golden brown, about 3 minutes per side, adding a little more oil if necessary. Transfer beets to a paper towel lined plate to drain excess oil.
Place beets on a serving plate with the parsley and lemon wedges.
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