Dinner tonight was roasted beets over greens, with a side of creamy Parmesan-y pasta. I didn’t ever get around to snapping the pasta, because the beats were just too pretty, and too delicious to even consider the pasta.
For the beets: Scrub clean, trim top and bottom. Toss with olive oil and minced garlic. Cook in a preheated oven (at 400ºF) for 40 or so minutes. Let cool, slice, and serve over greens with a balsamic vinaigrette.