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1 Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.  Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper.
1 Place the beets in the a single layer in the bottom of the foil lined baking dish. 2  Cover the baking dish tightly with foil.  Roast the beets in the oven for 45 minutes to 2 hours (very large beets may take even longer). Use a pair of tongs to flip the beets every 30 minutes to make sure they roast evenly on all sides.