Warm Beet Salad

First separate the greens from the roots. Scrub the roots well and wash the greens in several changes of fresh water. Coat the beet roots lightly in olive oil and place in a glass or ceramic baking pan with about a half inch of water. Cover the dish with foil and place in a 400° oven. Roast until the beets are tender. The amount of time will depend on the size of the beets. Twenty minutes should be enough for baby beets while full size ones may take about an hour. Check the dish periodically and add more water if needed. After the beets are tender remove from the baking dish and allow to cool. Look at the liquid in the pan to see if their is any grit from the beets. If no grit is present place the washed greens in the pan and return to the oven for a few minutes just to wilt. If the liquid looks gritty it can strained through a coffee filter or discarded. In this case simply sautee the greens in a little olive oil. After the beets have cooled; peel and slice. Combine the sliced beets with the wilted greens. Make a dressing from the cooking liquid, olive oil and lemon juice. Toss the dressing with the beets and greens and garnish with a mild cheese. Goat cheese, Ricotta Salata or even a Mexican Cotija will work nicely.