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1
Preheat the oven to 425 degrees.
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2
Cut the greens away from the beets, leaving about 1/4 inch of stems.
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3
Scrub the beets and place in a baking dish or lidded ovenproof casserole.
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4
Add 1/4 inch water to the dish.
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5
Cover tightly.
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6
Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife.
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7
Remove from the oven and allow to cool in the covered baking dish.
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8
Cut away the ends and slip off the skins.
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9
Slice or cut in wedges and set aside.
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10
While the beets are in the oven, stem the greens and wash in at least 2 changes of water.
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11
Place in a bowl.
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12
Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing.
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13
Once one batch has wilted, add another until all of the greens are wilted.
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14
Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes.
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15
The greens should be tender but still bright.
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16
Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning.
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17
(Note: if you are not serving this right away, dont add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
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18
At this point you have the option of transferring the greens to a platter or serving the dish right from the pan.
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19
Whether in the pan or on a platter, arrange the beets on top of the greens.
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20
Drizzle on the remaining olive oil and squeeze on more lemon juice to taste.
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21
Mash the garlic to a puree with a pinch of salt in a mortar and pestle and stir into the yogurt.
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22
Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.
