This is a simple recipe but very delicious.
It is from the Earthbound Farms Organic Foods website.

And would you believe... I have never eaten beet greens before.
I did not use baby beet leaves but rather the ones on my bunch of beets as they were in good condition.
I rinsed them well and removed the stems and cut the leaves into pieces.
Beware... they cook down similar to spinach so what looks like a lot will be much less when done.
I also added diced red onion.

2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 red onion, diced
1 garlic clove, thinly sliced (I minced the garlic)
2 lbs baby beet leaves, washed and coarsely chopped
1 -2 teaspoon fresh lemon juice
Sea salt & freshly ground black pepper

Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the red onion and sauté until softened then add garlic.
Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
Add the moist greens, raise the heat to medium-high, and cover the pan.
Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
Remove the cover; if there's any excess liquid, cook until it evaporates.
Toss the greens with the lemon juice, salt, and pepper, and serve hot (or at room temperature).

I topped the beet greens with oven-roasted beets that were peeled and sliced after cooking.
Crumbled goat cheese was sprinkled over the top.

To roast beets: Scrub beets and remove leaves, leaving short stems on the beets.
Toss with a bit of oil. Place in a dish and cover with foil.
Bake at 350-375 degrees for 45 minutes to an hour or until the beets are tender when checked with a knife.
Allow to cool and then peel.