Beets take a while to cook, so it’s best to prepare them ahead of time.  The Asparagus cooks much more quickly.

Preheat the oven to 400.

Cut the leaves off 1 bunch of Beets.  Scrub the roots with a brush, then cut into bite-sized pieces.

Trim the leaves off 1 Leek, then slice the shank in half lengthwise and wash carefully between the layers.  Cut the shank halves in 2 inch sections, then cut them into thin julienne strips.

Toss the beets and leeks together in a baking dish or cast iron skillet with 2 T. olive oil plus salt and pepper.  Cover with foil and roast for 45 minutes or until they are tender.  While the pan is still hot, remove the foil and drizzle with the juice of 1/2 a lemon, stirring to combine.

While the beets are cooking, trim 1 bunch of asparagus and place on a separate baking sheet.  Drizzle with 1 T. olive oil and sprinkle with salt and pepper.  Add the asparagus to the oven and roast for 15-20 minutes, until the spears are slightly browned and tender.  Chop into bite-sized pieces.

Remove the stems from the Beet Greens and discard them.  Wash the greens and drain, then chop roughly.

Mince 2 cloves of Garlic.  Heat 1 T. olive oil in a skillet and saute the garlic briefly, then add the Beet Greens and cook until just wilted.  Season with salt and pepper.

Make a simple vinagrette with 3 T. olive oil, 3 T. lemon juice and 1 t. Dijon mustard.

Toss the vegetables together, then drizzle with vinagrette to taste.

Top with 1/2 C. crumbled goat cheese.

You can also add cooked quinoa grains or croutons.