Cut off the greens, then cut the leaves off the stalks.
Set the leaves and stalks aside.
Remove excess papery skin from garlic head without separating the cloves, then cut the head in half horizontally.
Roast until tender, 1 to 1 1/4 hours.
Whisk vinegar and sugar in a medium bowl.
Squeeze the garlic cloves out of their skins into the bowl.
Peel and dice the beets; add to the bowl.
Let marinate at room temperature for at least 2 hours and up to 1 day.
Finely chop the beet stalks and very thinly slice the greens; place in a large bowl.
Scoop the beets from the pickling liquid with a slotted spoon and add to the bowl.
Drizzle the beet mixture with 1/4 cup of the pickling liquid.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
