To make a perfect roasted beet, trim off the greens (save for later) leaving about an inch of the greens and the root tips intact. By not cutting into the root, all the sweet sugars will stay inside instead of dripping out. Wash beets and wrap in foil. Bake at 400 degrees for 45 mins - 1 hour until fork tender. Trim off the ends and enjoy!
Save the beet greens for cooking. Saute with oil, garlic and a squeeze of lemon or chop & use any way you would use cooking greens like chard and kale.
Roasted Beet dish ideas - on crackers, goat cheese and a drizzle of honey - tossed into a salad with feta, garbanzo beans, and nuts - blend up one or two beets with hummus or in a smoothie - over a bed of sauteed beet greens with balsamic glaze
