Preheat the oven to 350 degrees.  Line 2 baking sheets with unbleached parchment paper.

You can trim the stems off the leaves and just roast the leaves if you want.  I did a mix of both.  The stems become very tender, but not crispy.  Place the greens in a large mixing bowl and drizzle with a little coconut oil.  You only need enough to lightly coat the leaves.  Rub a little coconut oil on both sides of the leaves and arrange the greens in one layer on the prepared baking sheets.  Sprinkle with a little salt.  Be conservative with the salt since beet greens are high in natural sodium.

Bake for 5 minutes and then turn the leaves over and bake for another 5 minutes or until dry and crispy.  Oven temperatures vary wildly, so if your oven runs hot, you may want to check the greens after 3 minutes.  They won’t taste good if they’re burned!