Trim the beet greens from the beets, leaving about 1 inch of stems attached
Separate the greens from the stems
Wash the beets, stems, and greens thoroughly
Scrub the beets clean
Cut large beets into even-sized pieces if desired
Boil whole beets in salted water until tender, about 30 to 60 minutes depending on size
Drain the beets and let them cool
Peel the skins off the beets
Chop the beet stems
Heat oil or butter in a skillet over medium heat
Cook the chopped stems for 2 to 3 minutes
Add minced garlic if desired
Add the chopped greens
Cook until wilted, about 3 to 5 minutes
Season with salt, pepper, and lemon juice or vinegar
Serve the cooked beets and greens together or separately