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2 lbs. small beets with their greens intact and fresh like lettuce or chard
2 Tbs. sherry vinegar
2 Tbs. water
4 Tbs. olive oil, divided
Pinch of kosher salt and a few grinds of black pepper, plus more for seasoning
1 shallot, minced
2 cloves garlic, minced
Pinch of chili flakes
2 oz. blue cheese
Preheat the oven to 400°F.
Separate beets and their greens. Reserve the greens. Using a vegetable brush, scrub beets clean with water. Combine the beets, vinegar, water, two tablespoons of olive oil, salt, and pepper in an ovenproof container and cover. Roast for 30 to 45 minutes, until a knife pierced into a beet penetrates and comes out easily. Remove the beets from the container but reserve the juices. While the beets are warm, rub them with a dish or paper towel to remove their skin. (Note: disposable gloves come in handy when doing this.)
When ready to serve, wash, stem, dry, and cut the beet greens into bite-size pieces. Place the beets in an ovenproof serving dish. Toss them with some of the reserved cooking liquid and season with salt and pepper. Place in oven to heat through.
Meanwhile, heat the remaining two tablespoons of olive in a large skillet. Add the shallot, garlic, and chili flakes and sauté for a few seconds, until fragrant. Add the greens and cook briefly, just until they begin to wilt. This will take 30 seconds to one minute depending on their thickness. Season with salt and pepper.
Remove the beets from oven and sprinkle with blue cheese. Top with the greens and serve immediately.