Pickled beets and stewed greens

ingredients

1
Cut greens from beets and reserve.
2
Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil; add 2 teaspoons salt.
3
Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes.
4
Drain, and let cool slightly. Trim stem ends, then peel beets.
5
Cut beets into 1/4 inch slices.
6
Whisk together vinegar, 1 1/4 tsp salt, and the pepper.
7
Add oil slowly and whisk. Pour vinaigrette over beets.
8
Thinly slice beet stems to yield 3 cups; rinse and drain. Coarsely chop beet greens; rinse and drain. Set stems and greens aside.
9
Heat oil in a large saute pan over medium heat. Add onion; cook until translucent and tender, about 5 minutes. Add garlic; cook 1 minute.
10
Raise heat to medium-high. Add beet stems; cook, stirring, until beginning to soften, about 5 minutes.
11
Add greens, and cook until wilted but still bright green, about 5 minutes.
12
Remove from heat; season with salt and pepper. Stir in lemon juice, and serve.