Trim leaves from beets, wash beets and leaves, reserve leaves. Bring bulbs to a boil in salted water, and then simmer covered for 30 minutes or until you can pierce them with a knife.
To serve, divide beans, beetroot leaves and bulbs among 3-4 plates. Drizzle dressing and crumble goat cheese over top of each serving. Delicious with Bette Hagman's rapid rise french bread or rice as a side dish.
Yummy! DH said "What's not to like? Beets, goat cheese, Mmmmm.." I have to agree. A nice way to sneak some greens into someone's diet… Not that I would do such a thing, cough cough. Goat cheese is the yummiest thing EVER! Original recipe called for whole garlic clove, but I felt that it overpowered the recipe.