Beets are low in sodium and fat and are saturated-fat-free, cholesterol-free, providing a small amount of vitamin C and fiber. Beets contain a high amount of folate, which is believed to help prevent depression and fatigue. Note: Never cut beets before cooking. Just twist off the tops, or color and flavor will be lost during cooking. To store, cut off greens two inches above the beet. Store beets and greens separately in a plastic bag and refrigerate. They keep several days.

This is a great way to use every part of the fresh beets you get. You can get two delicious side dishes out of this one vegetable.

Prep time: 10 minutes.

Cook time: 1 hour

1 bunch beets with greens¼ cup olive oil, divided2 cloves garlic, minced2 tablespoons chopped onion (optional)Salt and pepper to taste1 tablespoon red wine vinegar (optional)Preheat oven to 350 degrees. Wash the beets thoroughly, leaving the skins on and removing the greens. Rinse greens and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for 1 minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.Makes 4 servings.