Preheat the oven to 350Â° F.
Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).
Toast the almonds in a medium sautÃ© pan over medium-high flame, turning constantly, until brown, about 5 minutes, then lightly crush with a kitchen mallet. Set nuts aside.
In the same pan over medium flame, melt the butter and sautÃ© the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sautÃ© until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.
Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.
Courtesy of Maria Dittrich