Beet and Bacon Spaghetti (so white trash, it must be divine)

1 handful of beets with leaves and stems.
200g / 7 oz of bacon, diced
200g / 7 oz spaghetti
60 ml /4 tbsp extra-virgin olive oil
2 garlic cloves, minced
200 ml / 3/4 cup chicken stock
salt and freshly ground pepper

Rinse, and tear beet leaves. Keep aside.
Cook beets in boiling salt water. Drain and Peel. Cut in quarters.
Cook bacon on medium heat until crunchy. Place on towel to drain fat.
Cook spaghetti al dente. The recipe says to put cold water on it but don't. Use quality pasta.
Heat oil in a large pan. Roast garlic and beets. Add chicken bouillon and reduce for 2 minutes. Add spaghetti, leaves and stems and bacon while stirring. Simmer. Salt and pepper to taste.
4 portions