Cut off the stalks and leaves from beets. Wash the tubers thoroughly. Add water to tubers and cook on low heat for 1-1.5 hours. Decant, peel and cut into thin slices. Wash the stems and leaves well, cut into 3 centimeters long pieces, boil until tender for about 15 minutes. 2 minutes before the end of cooking, pour the vinegar and add salt, remove from heat, put in the marinade and sliced beets. Put for 1 hour in the refrigerator. Chop the garlic and parsley. Beets with stems and leaves lay in a bowl, season with olive oil, vinegar, pepper, add the garlic and parsley. Stir and serve.