Wash the beets and chop off the leafy stems (setting them aside). Cover the beets in foil and roast them at 400 degrees for 1 hour or until tender.

On a baking sheet, lay out the peppers and onions and spray with olive oil cooking spray. Roast for about 1/2 hour and then set aside.

Meanwhile, remove the leaves from the stems and add to a food processor (add additional greens such as spinach, basil, or kale if you don't have enough beet leaves). Add the pine nuts and the garlic to the food processor and pulse until coarsely blended. Drizzle in the olive oil and process until you have a coarse mixture. Stir in the salt to taste.

When the beets are cooked, peel them and slice them thinly. Reserve the roasted beet juice (you should get around 1/2 to 1 tablespoon). Set out a serving tray and cover it with spinach leaves or salad greens. Arrange the sliced beets, roasted onions and peppers, and warm skirt steak over the greens.

In a small bowl, whisk together the beet juice, 1 T. olive oil, lemon juice, and salt. Drizzle over the salad. Top with additional pine nuts if desired. Serve immediately.