Recipe from Bon Appetit Magazine
Husband-Tested in Alice Wootton’s kitchen
6 tablespoons extra virgin olive oil
7 medium-large beets (about 3 inches in diameter) with greens
3/4 cup crumbled feta cheese (about 3 ounces) (blue cheese or goat cheese make great substitutes)
Preheat oven to 375°F. (See Note) 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; add 1 cup water. Cover; 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. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Toss greens with the remaining dressing and add to the beets. Toss gently. Sprinkle with the feta cheese.