To prepare the mashed potatoes: Bring a pot of water to a boil, and add 1 teaspoon of salt. Add potatoes and bring back to a boil. Cover, reduce heat to medium and continue cooking until potatoes can be very easily pierced with a fork, about 20 minutes (you want the potatoes to be basically falling apart at the prick of a fork; it'll make mashing much easier).

Meanwhile, bring a large skillet to medium heat and add ¼ cup of olive oil. Add minced garlic and saute for 2 minutes. Remove garlic and oil, and reserve.

When the potatoes are cooked through, remove them from water into a big bowl and let cool a bit (reserve the water). Adding back ⅛ cup of the reserved cooking water and 2 tablespoons of Earth Balance of butter, mash with a potato masher until potatoes are completely creamy. Add 2 tablespoons of garlic from the oil mixture and mix well. Taste, and season with salt and pepper as needed. (Potatoes can be made up to 2 days in advance and kept in a tightly sealed container)

To prepare beet greens: Cut the stems off the beet greens, set aside. Wash greens and stems in at least 3 changes of water (I often go for 4, just to be on the safe side). Slice beet greens thinly.

Place beet stems in a pot with just enough water to cover and 1 teaspoon of salt. Bring to a boil and cook until stems are easy to chew. Add beet greens themselves, and continue cooking 10 mins, until the greens are silky.

Separate greens from water, reserving water. Place in a large bowl and add the reserved oil and garlic mixture and the juice of 1 lemon. Mix well to combine. Taste and season with salt and pepper.

Serve beet greens atop mashed potatoes. Drizzle with more olive oil right before serving.