Swider Family Recipes

Preheat oven to 400. Wash beets with paper towel or rough cloth to get most dirt off, but leave skin on. Cut just enough top & tail to sit flat without rolling away, better too little than too much! Wrap all the beets in a heavy duty foil packet. No exposed seams, or you'll have dark red juice spilling everywhere. Put packet on a baking sheet and put in the oven. Wait 30 minutes. Snip the top of the garlic just enough do the tips of the cloves are exposed. Wrap in foil, top with a splash of olive oil, salt & pepper, close tightly. Add to cookie sheet. Cook another 30 minutes, enjoy delicious aromas. Open garlic foil, set aside to cool. Ideally wearing rubber gloves to avoid staining your hands, open beet foil, pierce biggest one with a fork. If it doesn't slide all the way through, re-seal and cook another 10 minutes, repeat until it does. Pull beet skin off and discard, add beets and juices into a blender. Food processor will work if needed, but will be chunky. Chop as much as possible. Squeeze roasted garlic goo into mix, may not need all of it. Add all other ingredients. Liquefy. Add more seasoning, or a touch of cream, to taste.