Cut stems off of the beets and peel the beets.

Cut the beets into ¼ inch slices.

Place sliced beets on a lined baking sheet and cover with olive oil, then sprinkle with sea salt and pepper.

Bake at 350 degrees F for 15 minutes or until fork tender.

While the beets are roasting, take the greens off of the beet stems. Place 2 cups of the beet greens, olive oil, garlic cloves, white wine vinegar, and pistachios, into a food processor. Blend until smooth. Sea salt to taste

Serve beet green pesto with the roasted beets.