Baby beets are small beets that are usually sold with their leafy green tops still attached. They are generally tender and do not require the roasting or boiling that their larger counterparts need. The tops as well as the beets themselves are edible, and combining them produces a dish that uses the entire vegetable.
Separate the beets from their green tops by slicing through the joint connecting the two. Rinse both the baby beets and the greens thoroughly, removing all dirt and sand by scrubbing gently with your fingers. Pat dry.
Quarter the baby beets with a sharp knife and roughly chop the greens into ribbons. Set aside.
Heat 1 to 2 tbsps. of olive oil in a large skillet. Add the quartered baby beets, chopped onions and minced garlic and sauté over medium heat until the onions are soft, about five to 10 minutes.
Add the beet greens to the skillet and sauté for about three minutes, until wilted. Season with salt and pepper.
Remove the skillet from the heat and serve immediately.