4 to 6 large beets, whole, rinsed
3 tablespoons butter
3-4 cloves of garlic, minced
1/4 to 1/3 cup heavy cream (enough to coat beets and allowing for a little sauce)
Fresh parsley, chopped, for garnish
To roast beets: Fully wrap each beet in tin foil. Roast in a 375-degree oven for about 45 minutes, until the beets are soft. (Test the largest beet with a fork, as you would a baked potato–but be careful as the juice will bubble out.) Remove from the oven and allow to cool. This can be done one day ahead. Keep the cooled beets, still in their foil, in the fridge.
To finish the dish: Remove tin foil and skin from the beets. Slice into thin rounds, then cut those rounds into sixths or eights (bite-sized pieces). Melt butter in a skillet. Add the garlic and sauté for a minute or so — do not brown. Add beets to the skillet and toss in the butter, cooking to heat them through. To finish, pour cream over the beets and cook over medium low until hot but not boiling. Serve immediately, topped with chopped parsley.