Step 1

Preheat the oven to 400 degrees F.

Step 2

Wash the beets well. Cut the root tips off then cut the greens from the roots.

Step 3

If your beets are big, cut them into smaller wedges. If they are small leave them whole or simply cut them in half.

Step 4

Put them on a piece of tinfoil (lined with parchment paper if you prefer) on a sheet pan or in a cast iron skillet, drizzle the wedges with olive oil, and sprinkle with a little salt and pepper.

Step 5

Close up the tinfoil and put the beets in the preheated oven for at least an hour.

Step 6

After an hour check the roasting beets with a knife to see if they are tender. They may need to cook for up to 30 minutes longer.

Step 7

Once the beets are fully cooked pull them out of the oven and open the foil to let them cool for a little while.

Step 8

After they have cooled enough to handle, peel the beets with a paring knife.

Step 9

In the meantime, cook the beet greens. Wash them well and roughly chop up the greens.

Step 10

Heat a large skillet on medium heat and add the bacon or pancetta pieces.

Step 11

Once the bacon starts to get a little crispy, add the beet greens to the pan. You may need to add a little oil or butter if your bacon or pancetta didn’t render a lot of fat.

Step 12

Add a little salt and pepper and sauté until the greens start to soften just a bit.

Step 13

Then add some minced garlic to the pan and continue to cook until the greens are wilted and fully cooked through.