just pulled from the garden
only one was a decent size (and that's stretching it)
Leaves all cleaned up and soaking
Didn't have time to take cooking pictures but what I did was roast the beets in the oven for a little over an hour and then peel and cut up. Then I cooked the beet greens by sauteing up some onions and garlic and tossing them in. Added some salt and pepper and let them wilt down. I then tossed the beets with some balsamic vinegar and put it on a plate. Went perfect with a glass of Arbor Mist Blackberry Merlot.