Roasted Beets

2 large bunches beets (4 cups)
¼ cup olive oil, divided
2 cloves, garlic, minced
2 Tablespoons chopped onion
Salt and pepper to taste
1 Tablespoon red wine vinegar
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, peel the beets, and remove the greens. Rinse greens, removing any large stems, and set aside. Chop beets into bite size pieces. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute.  Season with salt, vinegar and pepper.
Serves 8