Soak the beets and their greens just long enough to remove the dirt. If the leaves are small, leave them attached. If they are long & big, trim them, leaving a few inches coming out the tops. Tear the big leaves into pieces.

Using a sponge, roughly scrub the beet skin. If you find it easier- just peel them.

Thinly slice the beets. You may even consider using a mandolin if you are preparing a big bunch for a crowd. A couple of saute pans will help too.

Warm the olive oil and butter in a skillet over medium-low heat.

Do one batch at a time. Add the beet slices, including any attached greens. Spread out and do not overlap. Sear until golden, 4-8 minutes depending on the thickness of the slices. Flip and repeat. If the beets are not tender enough, lower the heat and cover with a lid.

You may need to work in batches depending on the size of your pan and the amount of beet slices.

Toss in the greens at the end and saute until wilted. Sprinkle with salt and enjoy.