Roasted beets with sautéed beet greens and stems

Beets top to bottom
Olive oil or coconut nut oil or other fave
Small white onion
Balsamic vinegar or red wine vinegar
Fresh parsley
Salt
Pepper

Preheat oven at 350 degrees or prepare the grill.
Cut the stems and greens off the beet and set aside.
Scrub the beet leaving the skin on
Place in a baking dish for roasting in the oven or wrap in foil with a T or 2 of olive oil (or other fave) depending on how many beets. A light coating of oil is sufficient.
If roasting in the oven, cover tightly with foil.
Roast about an hour or until fork tender.
Let cool to handle. I use plastic disposable gloves to remove the skin. Skin generally comes off easily after the beets are tender.

While the beets are roasting, prepare the stems and greens.
Rinse and dry well.
Coarsely chop.
Prepare the white onion-chop fine or slice or coarsely chop to taste.
In a medium saute pan, pour 2 T of favorite oil and add onion.
Saute for 2-3 minutes and then add beet greens and stems.
Add vinegar.
Saute to desired tenderness. I prefer a little crunch so only saute a couple minutes.
Salt and pepper to taste.
Set aside until beets are done.

To serve:
Place beet greens and stems on a plate (can serve individual portions or family style)
Place sliced or cubed tender beets on the greens and stems.
Garnish with fresh parsley.
Salt and pepper.
Final drizzle of favorite oil.
Serve room temp is my preference.
(Optional additions: feta cheese, toasted hazelnuts, pecans or other fave nut)