Preheat oven to 400 degrees.
Cut beets off. Wash thoroughly. Throw into boiling water. Cook for about a minute. Put into an ice bath to retain the green color.
Wrap beets with tin foil. Roast for about 45 minutes or until tender. Using paper towels slip skins off. (Cool first just enough to handle).
In a pan with a little olive oil, fry a garlic clove just until golden. Remove
and add in beet greens. Saute for a few minutes in olive oil just to warm.
Place into a bowl. Splash greens with a little chive (or any other white) vinegar.
Slice beets into chunky quarters. Drizzle with olive oil and vinegar. Place on beet greens with walnuts. Can be eaten warm, cold, or at room temperature.