2Wash and trim beets, reserving greens. Wash sweet potatoes and cut into thirds, lengthwise. Cut the top of the garlic head so that all the cloves are exposed. Place in a large baking dish, sprinkle with sea salt and drizzle with olive oil. Let the Sweets n' Beets hang out in the oven until they are fork-tender and the garlic is fragrant and golden brown.
3While the veggies roast away in their bright red juices, prepare the beet greens by removing the tough red spine. Wash the remaining leaves thoroughly - they can be gritty - and give them a large chop.
4When the veggies have finished cooking, move them from the casserole to a plate to let them cool a bit. Pour the oil - now brilliantly colored from the beets - into a saute pan and heat. Cook the beet greens for about 3 - 5 minutes, until the turn dark green and tender. I add a tiny splash of balsamic vinegar for extra flavor.
5While they’re still warm, peel the skin from the beets. I like to leave the skin on the sweet potatoes, but that a personal call. The skins slip easily off both. Put some crusty bread into the oven for a few minutes, and while it is hot spread a clove of roasted garlic on each piece.
6Serve the vegetables on a warm bed of greens with a hunk of garlic swathed bread.