Leaf-to-root beet salad

This salad is similar to my other beet salad - both incorporate roasted beets, feta and candied nuts. What I love about this one is that you can use up the greens from the beets and get two vegetables in one.

Lightly brush four golden beets with olive oil and wrap individually in foil. Roast at 300F (I've lowered the temp since my earlier version) for 45-60 minutes. Once the beets are cool enough to handle, remove the skin and slice beets into rounds. 

While beets are roasting, wash and roughly chop beet greens into 3 inch sections. Heat 1T olive oil in frying pan over medium heat. Add 1T chopped garlic and cook for one minute. Add greens and cook until just wilted, stirring often. Remove from heat and stir in 1tsp raspberry vinegar.

Assemble greens on a plate and top with roasted beet slices, crumbled feta and candied nuts.