2 tablespoons applying drawn satin
2 tablespoons Worcestershire sauce
4 medium beet greens
2 tablespoons maraschino cherry juice
1 tablespoon honey soaked red wine
2 teaspoons crushed coriander
1 tablespoon diced fresh mint
2 teaspoons paprika
1 teaspoon Italian seasoning
salt and pepper to taste
To Make Beet Sauce: In separate medium bowl, mix applications of maraschino cherry cider vinegar, Worcestershire sauce, lemon juice, honey red wine, crushed coriander, mint, paprika, Italian seasoning and salt, pepper. Mix well. Cover and refrigerate to use immediately.
Return microwave to 10 seconds. Place beet heads in microwave or trunk of trashcan, about 5 at a time, shaking to get any brown spots on. Place beet slices about 8 inches apart onto baking sheet.
Microwave beet slices about 6 minutes, stirring frequently; remove from microwave and gently toss beet with marinade (avoid putting hot water in microwave, it damages roasted bean). Press beet green slices across bottom of each piece to seal.
Place within warm, ovenproof container in refrigerator. Attach paper rack or clean glass container and foil; cook one hour or overnight.