Sautéed Beet Greens with Roasted Beets

Preheat the oven to 400°F. Cut the greens off the beets and set them aside. 2. Scrub the beets, wrap them in foil and roast for 40 to 45 minutes until fork-tender. Cool, peel and cut into wedges. 3. Wash the greens well. Chop the stems and leaves separately. 4. Heat the olive oil in a skillet and cook the stems for 3 minutes. Add the garlic, pepper flakes and leaves and cook until wilted, 2 to 3 minutes. 5. Toss the greens with the roasted beets, vinegar and salt.