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Preheat oven to 400 degrees.
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Cut been greens off the root leaving about 2" attached. (if you purchased beets earlier in the week, you should take this step as soon as you return from the grocery store and wrap separately for storage).
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Wash and pat roots and leaves dry.
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Grab a sheet of foil large enough to wrap the 3 beets together. Lay it flat and put beets on top in the middle. Drizzle about 1 tbs of olive oil on the beets, rub with oil to coat and season with salt and pepper. Seal up the foil tightly and place on a baking sheet or pan for about 60 minutes to roast. The beets will be done when pierced easily with a fork all the way through.
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Prep the greens and almonds while you wait for the beets.
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Chop the greens into bite size pieces discarding the entire center stem portion.
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Toast the sliced almonds in a pan on the stovetop over medium heat. This only takes a few minutes, so as soon as they start turning slightly golden, remove them from the heat and place in a bowl.
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Once the beets are done, let them cool for 10 minutes while you finish the greens.
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In a large skillet add 1 tbs of olive oil and the minced garlic. Heat garlic on low until it is fragrant - about 1-2 min. Add the leaves and stir around to coat. They will cook down fairly quickly like spinach would - 5 min.
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The beets should be cool enough to handle with a paper towel now. Chop off the top stem and using a dry paper towel, wrap and squeeze the beet and the skin should slide right off onto the towel.
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Dice the beets. Lay them on top of a serving of beet greens. Finish off with goat cheese, toasted almonds and salt and pepper to taste. Add a drizzle of honey if you'd like!