2 bunches of small to medium beets with greens
Preheat over to 400 degrees.
Wash beets and greens. Remove greens and set aside.
Scrub beets with hands or a
brush. Cut off the stem end and the tip of the root.
Place beets cut side down into the casserole.
Add 1 cup water or stock to the bottom of
the pan. Cover and cook until beets are tender.
Peel and eat immediately or allow to cool before peeling.
Cover and refrigerate leftovers.
SERVING SUGGESTION Sauté greens. Serve topped with roasted beets and lemon juice.