Roasting Beets - cooking recipe

Ingredients

1 bunch large beets (3 lb.)
1 Tbsp. olive oil
6 cloves garlic, sliced
1 head radicchio, washed and torn
1 bunch arugula, washed and torn
1/2 c. crumbled goat cheese
1 orange or yellow sweet pepper
1 tsp. plus 2 Tbsp. extra-virgin olive oil
1 tsp. salt
1/2 lb. green beans, trimmed, cut diagonally into 1-inch pieces (about 1 1/2 c.)
1 Tbsp. butter
3/4 c. sliced scallions (about 12 scallions, white and light green parts only)
1 medium-size zucchini, cut into 1/4-inch dices
1 1/2 c. fresh corn kernels (about 3 small ears)
3/4 c. chicken broth
1/4 c. heavy cream
1/4 tsp. black pepper

Preparation

Heat broiler. Cut sweet pepper into quarters; remove seeds. Brush with the 1 teaspoon olive oil. Place on broiler pan, skin sides up. Broil peppers about 4-inches from heat for 5 to 6 minutes or until skin darkens.
Remove to small bowl; cover with plastic wrap. Let stand 5 minutes. Peel off skins and discard; cut peppers into 1/4-inch dices.