If you can find beets with the greens attached, snap them up! If not, no worries, fresh Swiss chard or spinach will work just fine in place of the beet greens.
This recipe has a few steps to it but it’s easy. And because the beets are roasted (you could even smoke them!), you can easily do this a day or two ahead, then finish the recipe when you’re ready.
This colorful dish is beautiful when presented on a serving platter surrounded with hard-cooked eggs. Thanks to friend and recipe co-author Karen Orrio for her help and inspiration on this one.