Roasted Beet Salad

3 tablespoons extra-virgin olive oil
1 tablespoon red wine or balsamic vinegar
1 ½ teaspoons minced garlic

3-4 medium beets, with tops
1 cup water
2 tablespoons chopped drained capers

3/4 cup crumbled feta cheese (about 3 ounces

Method

1. Preheat oven to 375°F.
2. Trim greens from beets, leaving about 1" to prevent beets from bleeding. Remove stems from greens and discard.
3. Arrange whole beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with a knife, about 1 hour.
4. Meanwhile, whisk oil, vinegar and garlic in a small bowl to blend. Season dressing generously with salt and pepper.
5. Peel beets while warm. Cut in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 dressing. Season with salt and pepper.
6. Wash beet greens and transfer, with some water still clinging to leaves, to large pot. Cook over high heat until just wilted but still bright green, about 5 minutes. Drain greens and squeeze out excess moisture. Cool; chop coarsely. Transfer to a medium bowl and toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with chard; sprinkle with feta. Drizzle with any remaining dressing.