6 tbsp. extra-virgin olive oil
2 1/2 tbsp. red wine vinegar or half red wine and half sherry vinegar
1 tea. minced garlic
7 ea. medium-large beets (about 3 inches in diameter) with greens
8 oz hearty spinach
2 tbsp. chopped drained capers
3/4 cup Shredded pleasant ridge (about 3 ounces) or Castle Rock Blue Cheese

Preheat oven to 375°F.

Whisk oil, vinegar and garlic in small bowl to blend.
Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops.
Arrange beets in single layer in 13x9x2-inch baking dish rub with a little oil and season.
Bake until beets are tender when pierced with knife, about 1 hour 10 minutes.
Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl.
Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens with spinach.
Transfer greens, with some water still clinging to leaves, to large pot or saute.
Stir over high heat until just wilted but still bright green, about 4 minutes.
Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat.
Season to taste with salt and pepper.
Arrange beets in center of platter.
Surround with greens; sprinkle with cheese.
Drizzle with any remaining dressing.

Roasted Beet salad with Beet greens and Pleasant Ridge Cheese