How To Prepare...Beets

High in folic acid, potassium, calcium and antioxidants, Beets can be a hard sell to a lot of people, not just children. Too many of us have memories of warmed beets from a can. I know I personally didn't like beets until I had fresh ones. And didn't learn to love them until I had them roasted. Beet days are popular at ChildRoots, there are never leftovers.

These beets came from Gee Creek Farm.

Start by soaking in cold water to rinse the dirt off and crisp up the greens.
Shake off as much water as you can and lay the bunch flat on a large cutting board. If the greens aren't too unruly, I keep them bunched.
Roll the leaves as tight as you can.
Then chop down the roll, stopping when you start seeing just stem. Place the greens in a bowl, toss with salt and put aside.
Using a small knife, trim the stems and the roots.
Then peel, you may want to wear gloves, this will stain your hands.
Dice them and toss with olive oil and salt.
Layer onto a sheet pan and roast until a small knife goes in easily.

Once the beets are tender put the greens over the beets and put back in the oven until the greens are wilted.
Another way do roasted beets:
-trim the greens
-wash, peel, and roast beets whole
-when easily poked with a knife, put the beet in fridge and cool
-chop the greens and toss with some salt
-chop the beets
-saute the beets (butter or olive oil)
-toss in the greens and a pinch of salt
-add a squeeze of lemon juice or a splash of your favorite vinegar
-enjoy