Preheat oven to 350°.

Wash and dry produce. Slice off beet tops and roots. Slice 1 cup beets and place in foil. Stir in 2 tablespoons olive oil and a pinch of sea salt. Seal beets in foil and bake for 30 minutes at 350°. Remove beets from oven and let cool to room temperature, reserving beet oil on foil.

Drain remaining beet oil from foil into a glass jar. Mince 1 tablespoon chives. Stir in verjus and 1 tablespoon olive oil to the jar. Gently stir in chives to the dressing and season to taste with sea salt and pepper. Remove mint leaves from stems, mince 2 tablespoons mint and place in a large glass bowl. Remove stems from 2 cups spinach, 1 cup baby red Russian kale, 1 cup baby beet greens and 1/4 cup beet microgreens. Add greens to the bowl and toss together with mint leaves. Gently stir in 3 tablespoons of dressing and let salad rest for 5 minutes.

Plate 2 salads with 2 heaping cups of greens, 1/2 cup beets and 2 tablespoons goat cheese. Serve salads drizzled with 1 tablespoon dressing and a sprinkle of sea salt.