Beets and Beet Greens Salad

Preheat oven to 350°. Remove the greens from the beets and discard the long, colored stems. Slice the greens thinly; set aside (you should have about 2 cups). Roast the whole beets on a baking sheet for 45 minutes to 1 hour or until tender. Peel and slice the beets when they are cool enough to handle.

In a large skillet, cook the greens in hot oil until barely wilted, a minute or so. Stir in the sliced beets; drizzle with vinegar and season to taste with salt and pepper. Serve warm or at room temperature.