By LeafTV Team

If you've never tried golden beets before, you are in for a treat. They are milder tasting than red beets and much less messy -- no red juice everywhere. They are a bit more difficult to find, but if you take the trouble to track them down at a farmer's market or health food market or even grow them yourself, you'll be well rewarded.

Step 1

Scrub your beets with water to remove all the dirt. Cut off the greens and save them.

Step 2

Do not peel the beets. Wrap however many you are going to use in aluminum foil (all in the same packet) and bake at 425 degrees until tender -- about 35 minutes.

Step 3

While the beets are roasting, wash your greens. Wrap the greens in a piece of paper towel and put them in the refrigerator to stay crisp until the beets are done. Thinly slice at least one clove of garlic and set aside.

Step 4

When the beets have finished roasting, slip the skins off. Slice the beets when they have cooled enough to handle, then set aside.

Step 5

In a large skillet or wok, heat a tablespoon of olive oil over medium-high heat. Add your sliced garlic and saute a minute or so, until it starts to soften. Add your greens and saute until they are bright green and just wilted. Remove from heat.

Step 6

Add the sliced beets and toss with a couple shakes of balsamic vinegar. Serve immediately.