Preheat oven to 425 degree F. If using small beets, halve or quarter. Place beets in a single layer in a shallow baking pan. Drizzle with the 1 tablespoon olive oil, tossing to coat. Season with salt and pepper, tossing again. Cover with foil and roast for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel the small beets if using. (Baby beets do not need to be peeled.) Cut beets into 1/2-inch cubes. Place in a medium bowl; set aside.

Meanwhile, for dressing, in a screw-top jar combine the 1/3 cup olive oil, the white wine vinegar, Dijon-style mustard, the 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well.

Add shallots to beets and drizzle with 1 tablespoon of the dressing; toss to coat; set aside.

Place the greens in a very large bowl and drizzle with the remaining dressing; toss to coat.

On each of eight salad plates place an equal amount of salad greens. Top each with a slice of cheese and some of the beet mixture. Makes 8 servings.