sweets n' beets

How To Make sweets n' beets

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  1

  Preheat oven to 400º.
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  2

  Wash and trim beets, reserving greens. Wash sweet potatoes and cut into thirds, lengthwise. Cut the top of the garlic head so that all the cloves are exposed. Place in a large baking dish, sprinkle with sea salt and drizzle with olive oil. Let the Sweets n' Beets hang out in the oven until they are fork-tender and the garlic is fragrant and golden brown.
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  3

  While the veggies roast away in their bright red juices, prepare the beet greens by removing the tough red spine. Wash the remaining leaves thoroughly - they can be gritty - and give them a large chop.
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  4

  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.
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  5

  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.
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  6

  Serve the vegetables on a warm bed of greens with a hunk of garlic swathed bread.
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