-Preheat oven to 375 degrees.

-Cut greens off of 1 bunch of beets, reserving greens.

-In a small bowl whisk together the following, then set aside:

-6 TBS olive oil.

-2½ TBS red wine vinegar.

-1 TBS minced garlic.

-A pinch of sea salt.

-Place beets in a baking dish and add 1 cup of water.

-Cover and bake until beets are tender, about 1 hour and 10 minutes.

-Slip the skins while still warm.

-Cut beets in half and thinly slice.

-Transfer to a large bow and mix in the following:

-2 TBS chopped capers.

-¼ cup of the dressing you made previously.

-Cut stems off of beet greens and discard stems.

-Put in large pot and cook with a little water until just wilted, about 4 minutes.

-Drain greens and squeeze out excess moisture. Cool and coarsely chop.

-Toss greens with enough dressing to coat. Season to taste with salt and pepper.

-Arrange beets in center of a platter.

-Surround with greens, then sprinkle with ½ cup crumbled feta.