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I had never cooked beets before and certainly never beet greens until I received them in my produce box. Now they are a favorite!

Roasted Beets with Citrus Vinaigrette

1 bunch fresh beets with greens
3-6 garlic cloves, skins on
1/2 cup orange juice
3-6 1/4 inch sprigs rosemary
1/4 cup olive oil
1 tsp honey
1 tsp Balsamic vinegar
Salt and pepper to taste

Cut and remove greens from beets. Stir greens into boiling water for 20 seconds; drain. Pour cold water over greens to stop their cooking; drain and arrange on plates. Set aside.

Trim stems off beets. Wrap each beet in foil with 1-2 garlic cloves, a sprig of rosemary, a drizzle of olive oil and a sprinkling of salt; bake at 375 for about 45 minutes or until tender. When cool enough to handle, rub off beet skins; cut each beet into eight wedges, and set aside. (I wrap them all in one foil packet, and then peel them with a spoon while warm - easy! hl)

Peel the roasted garlic, crush slightly and add with orange juice into a saucepan. Bring to a boil, and cook 5 minutes, stirring constantly. Strain juice into a bowl, whisk in honey, olive oil and vinegar. Stir in beets; spoon on top of greens. Enjoy!

From Bay Area Organic Express