A beet salad makes a lovely addition to any meal.
Preheat oven to 425 degrees. Divide beets between 2 parchment-lined pieces of foil. Fold each in half, crimping edges to seal. Place packets on a baking sheet, and roast until beets are tender, about 1 hour, 20 minutes. Peel, then cut into 1/2-inch-thick rounds and wedges.
Whisk together vinegar, mustard, shallot, salt, and sugar in a bowl. Add oil, whisking until emulsified. Arrange greens and beets on a platter. Drizzle with dressing, and season with pepper.