1 pound beets, about 2 bunches greens removed, and trimmed
1 large clove garlic, crushed and peeled
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
¾ teaspoon salt
Place beets in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the beets are tender and a fork inserted into the beets comes out easily, 40 to 55 minutes, depending on the size of the beets. Drain and cool beets until cool enough to handle.
Whisk garlic, oil, vinegar and salt in a medium bowl. Peel and slice beets. Add to the dressing, and toss to coat. Cool beets completely in the dressing. Refrigerate or serve immediately.