Preheat the oven to 180 C. Wash the beets thoroughly, leaving the skins on, and remove the greens about 1 inch above the beet. Place the beets in a small baking dish and toss with 2 tablespoons of olive oil.

Cover the dish with foil and bake for 45 to 60 minutes or until a knife can easily slide into the largest beet. Time will vary with the age and size of the beets. You can also just boil the boils until knife tender.

Once the beets are done, cut the stem end off, and peel them under running tap water. Slice the beets and add to a serving bowl.

Rinse the greens, removing any large stems, and set aside.

When the beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium low heat. Add the garlic and onion, and cook for a minute to just soften. Tear the greens into 2 to 3 inch pieces and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper to taste.

Serve the greens as is, and the roasted slice beets with either tossed with the red wine vinegar or just butter and salt and pepper.