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["Beet leaves:", "- If beets were purchased whole with leaves, cut stems off about 2"" from the beet root.", "- Remove course red stems from leaves with a paring knife (they are very bitter).", "- Clean & rinse green leaves thoroughly in a colander using an abundance of water; if you have a salad spinner, wash & spin the leaves 3 to 4 times.", "- Saute the leaves in Olive Oil until wilted.", "- Finish with a teaspoon of raspberry, balsamic, or sherry vinegar (or use salad dressing).", "Beet Root:", "- Wash them thoroughly, you may use a vegetable brush, then let them completely dry on the counter.", "- Once they are dry, place in the center of large square of heavy foil; coat them with Olive Oil, rub it in, then salt and pepper generously.", "- Seal foil around the Beets. Roast at 400 degrees for 4 hours. If you are baking something else at the same time, say a Roast at 350 degrees, just add 30 minutes, and bake the beets 4.5 hours.", "- After the cooking time, take them out and let them come to room temperature while still in the foil. It's fine to leave them on the top of the stove overnight.", "- Using a table knife, cut off the stem and tip taking off a little of the ""meat"" off the beet.", "- Being careful not to get beet juice on your cloths, use the ""teeth"" of the table knife to scrap off the skin. This will minimize the waste while peeling them.", "- Dice the cooled Beets into approximately 3/4 inch or smaller pieces.", "- Last, mix with any Salad Dressing or Vinegar you think sounds good. My very favorite is Ken's Raspberry, Pomegranate Salad Dressing; however it's very difficult to find. Maybe you could mix your own, if you can find a recipe. Other favorites include: Raspberry Salad Dressing, Balsamic Salad Dressing, Straight Raspberry Vinegar (sometimes with sugar Syrup added), Balsamic Vinegar. Be creative!"]
