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Select Fresh Tender Beets And Cut Off The Tops And Roots. Wash The Beets, Without Removing The Skins, And Boil In A Large Pot With Ample Water. Meanwhile, Clean The Beet Greens With The Stems; Add To The Pot After The Beets Have Cooked 30 Min. When Beets Are Tender, Remove And Strain The Liquid. Peel The Beets And Cut Them Into Round Slices; Chop Up The Greens. Mound Greens In Center Of A Platter And Surround Them With The Beet Slices. Pour Oil And Vinegar Over All, And Serve. Or Serve With Skordalia (Garlic) Sauce. Serve Hot Or Cold. Skordalia Sauce: Clean Garlic And Mash It Completely (You May Use Food Processor). Mash In Potatoes, One By One, Until You Have A Thick Paste (The More Potatoes You Use, The More Sauce You Get--But Less Potent). Alternately Add The Oil And Vinegar, Beating Constantly. If The Sauce Is Too Thick For Your Taste, Add A Little Water Or Fish Or Chicken Stock.
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