Preheat the oven to 400. Wash the beets and greens well. Pluck off the leaves. Leave the stems connected and as long as you like. Ours were about 6 inches long. Cut the beets into thick strips with the stems connected still. Place the beets in a baking dish rubbed with half of the olive oil and sprinkled with half of the salt & pepper.

Roast for about 25-35 minutes until the beets can be easily cut with a butter knife.

While the roots roast, stack up the greens and roll slightly into a fat cigar shape. Slice through into strips. When the roots are done roasting, warm the remaining olive oil in a skillet over medium heat. Toss the greens in the skillet until just barely wilted. Dollop the mascarpone over the roasted roots. Sprinkle the greens on top of the roots. Toss gently in the pan just before serving for a more incorporated wilted mess.