Goat's Cheese and Fresh Beetroot Salad

This is from Everyday Vegetarian Cooking.  It's a perfect side to grilled meats (we had it with fish), or a winter meal.
Goat's Cheese and Fresh Beetroot Salad
4 beets
7oz green beans
1T red wine vinegar
2T olive oil
1 garlic clove crushed
1/2t salt
1/2t pepper
3 1/2 oz goat cheese (or feta)

Trim the leaves from the beet.  Add the whole beet to boiling water, cover, reduce and simmer for 30 minutes, or until tender. 
Remove beets from boiling water, and cool.  When cool, peel the skins off, and cut into wedges.  Meanwhile, reboil the water, and cook the beans for 3 minutes.  Remove, and plunge into cold water.  Add beet leaves, and cook for 3-5 minutes.  Drain and plunge into cold water.  
To make the dressing, put the red wine, olive oil, garlic, salt and pepper into a small bowl, and whisk with a fork. 
Place all veggies into a bowl, dress with dressing, and toss gently.  Then, add the cheese. 
There are no photos, because I ate it too quickly.  Sorry!