- 1 lbs beets w/ greens.
- 1 lbs sweet popatoes
- 1 head of garlic
- 4-8 pcs crusty bread
- Start by cutting the greens from the beets, and washing and draining them both. Save the beet greens for later. Scrub the beet and sweets and cut both ends. Cut the top from a large head of garlic so all the cloves are exposed.
- Put them all in a casserole dish, drizzle with extra virgin olive oil and sprinkle with sea salt. Let them hang out in a 400º oven until the beets are fork tender, the sweets are creamy soft, and the garlic is golden brown and fragrant.
- While the veggies roast away in their bright red juices, prepare the beet greens by removing the tough red spine. (I put them into my brand new counter top composting bucket. Isn’t it adorable?) Wash the remaining leaves thoroughly – they can be gritty – and give them a large chop.
- When the veggies have finished cooking, move them from the casserole to a plate to let them cool a bit. Pour the oil – now brilliantly colored from the beets – into a saute pan and heat. Cook the beet greens for about 3 – 5 minutes, until the turn dark green and tender. I add a tiny splash of balsamic vinegar for extra flavor.
- While they’re still warm, peel the skin from the beets. I like to leave the skin on the sweet potatoes, but that a personal call. The skins slip easily off both.
- Put some crusty bread into the oven for a few minutes, and while it is hot spread a clove of roasted garlic on each piece.
- Serve the vegetables on a warm bed of greens with a hunk of garlic swathed bread.