This roasting technique is delicious! But only the leaves can get crispy, not the stems and roots so you can remove those and use them in a separate application if desired. Otherwise throw them in, too, for a delicous beet dish with incredible sweetness.
1 bunch of beet greens, leaves removed from stems and baby roots (either reserved or added in), washed and dried
Very lightly drizzle oil over beet greens and toss to coat on both sides. Line baking sheets with parchment paper or foil and lay the beet greens on these. Sprinkle with salt. Bake at 350 degrees for 5 minutes, turn over and bake another 5 mintues or until crispy. Do not walk away from the oven since these cook very fast!