Heat oven to 425°F. Remove beet greens if still attached. Wash the beets but don’t peel them. Wrap them in foil and roast for 1 hour. At the same time, roast the potatoes uncovered in the oven until somewhat browned. Set aside. Let the beets cool. Put on disposable kitchen gloves (unless you like to have red hands for days) and rub the skin off. Cut off any remaining root. Cut in ½ inch cubes for easier blending. 

Blend diced beets with dates, cherries, lemon juice, agave nectar, salt and pepper. Pour into bowls and add whole potatoes and optional garnishes. 

This recipe is reposted with permission from The Healthy Family, Healthy You Cookbook, by Natasha Rosenstock Nadel.