Prepare 2 parchment - lined pieces of foil - divide beets between the two pieces of parchment. Fold in half, crimping edges to seal. Place packets on a baking sheet and roast for 1 hour 20 minutes - 1 hour, 30 minutes or until beets are tender. Cool and then peel beets. Cut into 1/2 inch thick wedges or rounds.
In a jar or bowl whisk together dressing ingredients (vinegar - sugar). Whisk in oil.
Arrange greens and beets on a platter or in a large salad bowl. Drizzle with dressing and season with pepper. Toss.