Trim the leaves and stalks off the Beetroot and wash them carefully, especially the stalks. Slightly dry them on kitchen roll
Crush a clove of Garlic
Heat a little Olive Oil and add the Garlic… cook for just a minute before adding the Beetroot Stalks
Cook on a medium heat for another minute before adding a big squeeze of Lemon (and a dash of water, or better chicken stock, if it looks at all dry)
If you have some of that amazing Womersley Raspberry Vinegar, a dash of this would be excellent too
Don’t cook them for any longer than it takes for the leaves to wilt… you still want a little beet-crunch in the stalks
Serve immediately, with all the lovely juices