Cornish Game Hens With Pancetta, Juniper Berries and Beets - beets with greens

Method

• Position 1 rack in top third of oven and second rack in bottom third of oven and preheat to 375F
• Mix 1 1/2 cups chopped beet greens, pancetta and juniper berries in medium bowl.
• Season to taste with salt and pepper.
• Fill hen cavities with pancetta mixture, dividing equally.
• Tie hen legs together.
• Place hens in heavy large roasting pan.
• Rub 1 tablespoon olive oil over hens.
• Sprinkle hens with salt and pepper.
• (Can be prepared 8 hours ahead.
• Cover and refrigerate.
• ).
• Roast hens on bottom rack in oven until golden and juices run clear when thickest part of thigh is pierced, about 1 hour 15 minutes.
• Meanwhile, toss chopped beets with remaining 2 tablespoons olive oil on heavy large baking sheet.
• Season with salt and pepper.
• Arrange beets in single layer.
• Roast beets on top rack in oven until tender and beginning to caramelize, stirring occasionally, about 45 minutes.
• Transfer hens to plates.
• Remove string.
• Scrape up any browned bits from bottom of roasting pan.
• Pour pan juices through sieve into 2-cup glass measuring cup.
• Spoon fat off top of pan juices.
• Spoon beets around hens.
• Drizzle pan juices around hens and serve.