Baked Scented Beets and Greens

This is my favorite way to cook beets—and as a bonus, cleanup is minimal. Once baked, they retain their satiny sheen and deep flavor for several days—so be sure to cook extra. Serve hot or at room temperature with a gloss of nut oil and a sprinkle of fruity vinegar, or incorporate into more complex dishes, hot or cold. Red or Chioggia and gold beets together are particularly pretty.