Preheat oven to 426 degrees F. Line a small sheet pan with non-stick aluminum foil (this saves on clean-up).
Wash, rinse, and drain until all traces of garden soil are removed from the beets and their leaves (use a small vegetable brush if needed), leaving the skin intact.
Cut off the leaves, leaving about 1 inch of green on each beet (the red stems can be cut up and used if one desires - I discard them when I use beet greens because they need to be cooked longer than the greens). Set the prepared beet greens aside to use later in the recipe.
Cut each beet in half and then cut the two halves in half, leaving a little green on the top of each wedge. Place the beets on the prepared baking pan. Drizzle olive oil over the beets and toss to coat well. Dot each beet with a little butter and then sprinkle some salt and pepper over them. Place in the oven and roast until the beets are soft and well caramelized, approximately 1 hour, depending on the size of the beets.
Just before the beets are done cooking, heat a little olive oil in a saute pan. Roughly chop the set aside beet leaves (greens) and saute until tender, about 5 minutes. Season to taste with salt and pepper.
Serve the roasted beets and the sauteed beet greens tossed together.
Makes 3 to 4 servings.
Roasted Beets with Sauteed Greens Recipe https://whatscookingamerica.net/karencalanchini/roastedbeets-sauteedgreens.htm