Roasted Beetroot and Beet Greens Salad

|Roasted beetroot and beet green salad|beet greens beetroot|1 bunch beetroot with green tops2 tablespoon olive oil1 teaspoon dried rosemary1 teaspoon dried thyme2 handfuls of salad leaves washed and torn100g goat's cheese crumbled3 tablespoon pine nuts toasted1 teaspoon balsamic vinegar|Preheat oven to 220 C.Wash and trim beets leaving their skins on. Wash and reserve beet greens.Place beets on roasting tray. Drizzle with olive oil and sprinkle with rosemary thyme salt & pepper. Shake the tray so the beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender.Take beets out of the oven let them cool a bit and peel skins off. Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar salt & pepper. Toss and set aside.In a skillet warm 1 tsp olive oil. Add beet greens and cook until wilted.To plate put salad leaves down first top with sauteed beet greens spoon on top roasted beets with dressing goat's cheese and pine nuts.|5.00 minutes|4|