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Roasted beets with sauteed greens

Serves 4

1 bunch (5 or 6) medium colored beets (red, orange, gold, chiogga), with their tops
4 cloves garlic
Olive oil (for sprinkling)
Salt and pepper, to taste
4 sprigs fresh lemon or regular thyme
1 tablespoon olive oil
1 tablespoon red wine vinegar, or to taste

1. Set the oven at 400 degrees.

2. Trim both ends of the beets. Soak the greens in several changes of cold water until they are free of dirt; set them aside. Scrub the beets. Separate the red beets from the orange and gold ones.

3. Tear off four 1-foot sheets of foil. Use two sheets stacked on top of each other to make each packet. Set the red beets on one, the other colors on the other. Add 2 cloves of garlic and 2 sprigs of thyme to each packet. Sprinkle with oil, salt, and pepper. Fold up the sides so the beets are completely encased. Set the packets on a rimmed baking sheet.

4. Roast the beets for 1 to 1 1/4 hours or until the beets are tender when tested with a skewer. Set them aside for 5 minutes.

5. In a large skillet, heat the 1 tablespoon oil. When it is hot, add the beet greens with the water clinging to them to the pan -- stand back because they'll splatter. Add salt and pepper, and cook, tossing constantly, for 1 to 2 minutes or until the greens are bright green.

6. Add the vinegar to the greens and toss again.

7. Slice the beets thinly and arrange them on plates. Using tongs, lift the greens from the skillet, leaving the liquid in the pan. Add a mound of greens to each plate. Sprinkle with salt. Adapted from Sarah Blackburn

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