Preheat oven to 400° F

Soak the currants in hot water to plump them up.

Cut the beet greens off and strip the stem from the beet greens. Fine chop the stems and reserve. Roughly chop the beet greens and wash in cold water.

Wash the beets in cold water and wrap them individually in aluminum foil. Wrap them wet so a little bit of the water is present in the foil package. This will help them steam a bit while roasting. Roast for 30-60 minutes or until a knife pierces easily through the center.

Saute the red onion and garlic in olive oil over medium heat for 3 minutes. Add the beet green stems, beet greens, and drained currants. Cover and cook for 8-10 minutes. Turn off the heat.

Add in lemon zest, mint, salt, and pepper to taste.

When beets are done, let cool and peel off the skin. Slice or dice the beets however you like and put into a bowl with the sherry vinegar. Let sit for 15 minutes. The vinegar will brighten the beet flavor.

Toss everything together in a bowl and serve warm or get fancy and style your dish like I did in the pics above. Enjoy!