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Roughly chop beet greens and transfer to a small bowl.
Cut stems into 1-inch pieces and transfer to a large bowl.
Peel and cut beets into 1-inch chunks then transfer to bowl with stems.
Bring 6 tablespoons water to a boil in a large skillet over medium high heat.
Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes.
Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more.
Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.