1. If the beets have greens attached, chop them off, leaving approximately 1-inch of the green intact.
2. Wash and scrub the dirt from each beet.
3. Add beets to a large pot and fill with water so that the beets are covered.
4. Bring to a boil over medium high heat.
5. Once boiling, reduce heat to a simmer over low or medium low.
6. Cook beets until fork tender, approximately 30-45 minutes. If using beet greens, add them into water during the last 15 minutes of cooking.
7. Carefully transfer beets and greens to a bowl and let cool for about 10 minutes.
8. Once beets are cool enough to handle, rub the skins off with your fingers or a paper towel under cool running water.
9. Cut the peeled beets into large cubes and return them to the bowl with the cooked beet greens.
10. Drizzle with oil and 1–2 tablespoons of vinegar. Season with salt and pepper to taste. Toss gently and serve warm or chilled.

Notes