Wash the radishes, beets & their greens well. Cut off the greens leaving a 1 inch stub of the stems. Reserve the greens.

Cut the radishes and beets into quarters or halves depending on their size. Tear or cut the greens into bite size pieces. The radish greens are bitter, so use only as much as you can handle.

Heat half of the butter or olive oil in a skillet or cast iron pan over medium-high heat. When the butter beings to foam add the radishes and beets. Sear lightly for 1-2 minutes. Toss them and then allow them to sear again for 1-2 minutes. If you want them to be more tender add a generous splash of water or broth. When the liquid is absorbed repeat until they are your preferred tenderness. Repeat until they have a bit of color and are tender.

Once they are your desired tenderness, add the other half of butter or oil and toss in the greens. As soon as they are wilted, serve.

Season with a pinch of salt and fresh black pepper.