Roasted Beet and Walnut Salad

Preheat the oven to 375F.

Wrap each beet in foil and place on a rack in the middle of the oven.

Wrap garlic cloves together in foil and place on the rack as well.

Roast until beets and garlic are tender when pressed, about 50 minutes.

Cool slightly, then unwrap beets and rub them with a paper towel to remove skins. Set aside.

Unwrap garlic and place in a blender with almond butter, vinegar and 3 tablespoons broth and blend until smooth. Set aside.

Rinse reserved beet tops well.

Thinly slice stems and leaves.

Place in a medium skillet with remaining 2 tablespoons broth and cook over medium heat, covered, stirring frequently, until tender, about 6 minutes.

Uncover and cook until most of the liquid evaporates.

Spread greens around the edge of a small platter or individual salad plates.

Dice beets and toss with garlic-almond butter dressing.

Nestle beets into greens and sprinkle with walnuts.