- Preheat oven to 400°F (200°C). Remove and reserve beet greens. Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
- Chop beet greens into bite-sized pieces. Toss with 3 tbsp (45 mL) vinegar, 2 tbsp (30 mL) oil, 1 tbsp (15 mL) maple syrup, mustard, salt and pepper. Mix with roasted beets while hot. Set aside.
- Whisk barbecue sauce with beer, remaining vinegar and remaining maple syrup. Set aside. Pat lamb racks dry with paper towel. Season with steak spice. Rub with remaining oil.
- Place lamb racks on grill pre-heated to medium-high. Cook 2 to 3 min. per side or until browned. Then set lamb to one side of grill, turning off burner directly underneath. Reduce adjacent burner to medium heat. Cook 20 to 25 min. -- basting with barbecue sauce mixture in last 10 min. -- until internal temperature registers 145 °F (63°C) for medium-rare, or until desired doneness. Remove from grill. Tent with foil 5 to 10 min. before slicing into chops. Serve with beet salad.
Tip: Look for beet bunches with bright green tops.