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1
Preheat the oven to 425.
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2
Peel the beets and cut them into 1-inch wedges.
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3
Discard the tough stems from the beet tops and coarsely chop the leaves.
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4
In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper.
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5
Arrange in one-third of a large ovenproof skillet.
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6
Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable.
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7
Set the skillet over high heat and cook without stirring until sizzling.
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8
Cover the skillet and roast in the oven for about 35 minutes, until tender.
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9
Transfer the vegetables to a platter.
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10
In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot.
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11
Season with salt and pepper and whisk in the goat cheese.
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12
In the skillet, heat the remaining 1 tablespoon of oil.
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13
Add the remaining shallot and cook over moderately high heat until softened, about 1 minute.
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14
Add the chopped beet greens and cook until just wilted, about 5 minutes.
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15
Season with salt and pepper.
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16
Add half of the goat cheese dressing to the beet greens and toss.
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17
Add the roasted vegetables and toss once or twice.
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18
Transfer the salad to a platter and drizzle with the remaining dressing.
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19
Serve right away.
