Preheat the oven to 350 degrees F.

Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse the greens, removing any large stems, and set aside. Place the beets on a small baking dish or roasting pan, and toss with 2 tbsp olive oil. Season.

Cover and bake for 45-60 minutes, or until a knive can slide easily through the largest beet. Oven time will depend on the size of the beets, with large beets potentially taking much longer.

When the roasted beets are almost done, mince the garlic, dice the onion, tear the beet grens into smaller pieces, and heat a nonstick skillet over medium heat. Add the garlic, onion, and 2 tbsp olive oil and cook for 1 minute. Add the beet greens. Cook and stir until the greens are wilted and tender. Season with salt and pepper.

Serve the greens as is and the roasted beets sliced with either red wine vinegar, or butter and salt and pepper