Preheat oven to 400 degrees. Cut beet greens from beetroots. Wash beets and beet greens well. Trim beet stems from beet greens and set aside for Pickled Beet Stems (below).
Trim beetroots on both ends. Place on foil-lined baking sheet. Drizzle with olive oil. Cover with foil. Roast in oven for one hour or until a knife can be easily inserted and removed. Let cool. Scrape off skin. Slice into thin rounds.
Cut reserved beet stems into 1/4" pieces. Place water, red wine, vinegar, salt, sugar, peppercorns, juniper berries and allspice berries in saucepan. Bring to a boil. Add beet stem pieces and turn off heat. Let cool to room temperature.
Blanch beet greens for 30 seconds. Remove to bowl filled with ice and water to stop cooking process. Once cool, remove and squeeze dry.
Place walnuts, garlic, oil, cilantro, lemon juice, pepper and salt in food processor. Pulse until finely chopped (do not puree). Add cooked beet greens and pulse until finely chopped. Season to taste with salt.
Scoop out round tablespoons of mixture and roll into balls. Arrange on top of cooked beet rounds. Top with pickled beet stems.
Adapted from Kachka A Return To Russian Cooking, by Bonnie Frumkin Morales