1 to 2 bunches of small beets, with fresh looking greens still attached
Preheat oven to 425 degrees
Chop greens off of beets
Scrub beet roots with water and rinse well, to remove any dirt (tips trimmed off, so you are left with a roundish shape)
Rinse greens well, in a salad spinner
Place beets (only) on tin foil, drizzle with a little olive oil, season with salt and pepper, and wrap up in foil, sealing all sides tightly.
On a baking sheet, roast beets in foil in hot oven about 30-45 minutes, depending on size of your beets (they are done when you can slip a sharp knife tip through easily).
When beets are done, let cool until you can handle them, and peel off ouster skin.
Meanwhile, heat a large frying pan, drizzle in some olive oil, and sauté the beet greens for just 5 to 7 minutes, as you would spinach, for instance.
Season with salt and pepper, and serve right away with protein and / or grains of your choice, and whole or sliced beets, if you wish. (We've enjoyed these with quick weeknight dishes like lamb chops, chicken breast, or tossed into pasta and served with parmesan cheese, or with barley and cubed roasted sweet potatoes.)
You can also skip the sauté, and add the greens to any soup or stew, at the last few minutes.