Roasted Beet Salad With Beet Greens and Feta

Preheat oven to 375 degrees. Scrub beets. Cut green tops off beets; reserve tops and cut beets in half. Toss in small amount of Olive Oil and sprinkle with salt and pepper.

Arrange beets in single layer in 13x9x2-inch baking dish. Roast in oven for about ½ hr or until tender.

Cut stems off beet greens; discard stems. Wash greens. Chop greens coarsely. 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.
Whisk oil, vinegar and garlic in small bowl to blend. Season dressing with salt and pepper.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Slice beets and then cut crosswise if desired to make bite-sized pieces. Transfer to a large bowl.
Mix in capers and sliced green onion. Add remaining dressing. Add Feta and toss.

Season with salt and pepper.