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["Preheat Oven to 350 degrees.", "", "Cut the beets from the greens and reserve the greens. Wrap each beet individually in foil, and bake for 30 min.", "", "Trim the green beans if needed. Cut the shallots into 1/2"" thick slices.", "", "When the beets are done (they will not be completely tender because they are going back in the oven), skin them and cut them into slices that are about 1/2"" thick, 1"" wide and 2"" long.", "", "Toss the beets, green beans, shallots, olive oil (enough to coat everything), and salt and pepper in a bowl. Dump the mixture into a glass or ceramic rectangular dish (that's about 9x7), turn the oven temp down to 325 degrees, and cook for about 40 min, or until vegetables are tender, stirring once or twice every 15 or 20 min.", "", "While the veggies are cooking, you can make the beet greens. Trim the stems from the beet greens, wash thoroughly, drain, and chop. Slice the garlic clove into thin slices. Heat 1 T olive oil in a medium skillet over medium heat and add the garlic. When the garlic is just starting to brown, add the chopped beet greens and stir for 30 sec. Add about 1/4 cup of water, stock, and / or red wine and season with salt and pepper. Cover the greens and let them steam for 2 min. Remove the lid and simmer until the liquid is evaporated or strain the greens with a slotted spoon if there is too much liquid. (this will make 1 serving of braised beet greens)"]
