Separate the beetroots from the stems and leaves. Rinse them well.
Cut the stems into smaller pieces about 5cm / 3,5-inch long.
Half fill a cooking pot with water. Season the water with some kosher salt and bring to a boil over high heat.
Fill a large bowl with very cold water and keep next to the pot.
Dip the beet leaves in the hot water and cook for about 2 minutes. Then remove them using a slotted spoon, and transfer them to the bowl with the cold water. Once cold, transfer them to a strainer and let them drain.
Once the water in the pot gets to a boil again, add the stems and cook them for 8-10 minutes or until softened. Transfer to the bowl with the cold water as well. And just like you did with the leaves, once they have cooled, transfer to the strainer to drain.
In the same pot, add the beetroots (without peeling them) and bring it to a boil. Reduce heat to medium and simmer, partly covered for about 50 minutes to 1 hour, or until when you prick a beetroot with a knife feels tender enough.
Change the water in the bowl with some cold one and add the beetroots. Let them cool completely. Then using a knife, cut off a thin slice from their bottom and with your hands rub off the remaining of their skin. It will come off easily and you don't have to use a knife to peel it. Transfer the cleaned beetroots on a cutting board.
Cut them into small cubes about 2 cm / 2,5-inch and then in a large salad bowl.
Add the beetroot stems and leaves to the bowl as well.
Finely chop the parsley, dill, and spring onion (green part as well) and add to the bowl along with the red wine vinegar, olive oil, and minced garlic.
Season with salt and pepper and mix very well.
Ideally, let this salad sit for half an hour before serving. It gets even more flavorful the more it sits!