Bunch of beets – the Chioggia variety I provided work great, and have beautiful stripes inside
1 clove of crushed garlic
Directions: You can do this with beets alone, or beets and potatoes. Preheat your oven to 375 degrees. Remove leafy green tops from beets (and save!!). Peel beets (or scrub and leave the skin on) and cut into French-fry like sticks. If you’re using potatoes too, wash and dry but don’t peel, and cut into sticks too. Put beets, potatoes and garlic in a bowl and toss with olive oil to coat. Spread out on a baking sheet and sprinkle liberally with salt and bake for 45 minutes, scooping and turning (or otherwise rearranging) once or twice during cooking time with a spatula, until browned on the outside and soft in the middle. Dump onto a platter and pass around while still hot. They are so good and sweet!