Roasted Beets and Sauteed Beet Greens

This recipe is simple and delicious.
Go generous with the garlic and onion
and light on the oil for the best flavor.

Ingredients:
1 bunch Fresh beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar

Directions:
Preheat the oven to 350 degrees.
Wash the beets thoroughly, leaving the skins on,
and remove the greens. Rinse greens,
removing any large stems, and set aside.
Place the beets in a small baking dish
and toss with 2 tablespoons of olive oil.
If you wish to peel the beets,
it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes,
or until a knife can slide easily through the largest beet.
When the roasted 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.
Tear the beet 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.
Serve the greens as is,
and the roasted beets sliced with either
red-wine vinegar, or butter and salt and pepper.