Roasted-Beet Salad with Blue Cheese

INGREDIENTS

• 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well
• 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Coarse salt and freshly ground pepper
• 4 garlic cloves, thinly sliced
• 3 1/2 ounces pecans (1 cup), toasted and coarsely chopped
• 3 ounces blue cheese, crumbled (3/4 cup)
• 2 teaspoons white-wine vinegar