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Cooking beets can be a messy business, but if you do it with their skins on, all those bright purple juices won't leach out. It's easy to slip the skins off once the beets are cooked and ready to eat. To roast beets, trim both ends. Drizzle them with olive oil and wrap in parchment-lined foil. Roast at 450 degrees until tender, 1 to 1 1/2 hours, depending on their size. Let cool slightly, then rub off skins with paper towels.
Don't forget the greens: Saute the chopped stems and leaves in oil with minced garlic, and voila, another side dish is born.