Preheat oven to 400 F. Remove the tops and roots of the beets, and peel each one with a vegetable peeler. Cut the beets into 1 in. chunks. Place the beets on a baking sheet. Toss with oil, salt, and pepper and roast for about 25-30 minutes, until beets are tender.
In the meanwhile, clean, dry, and chop off the red stems. Chop the greens and place them in a large bowl.
Prepare the dressing.
Add quinoa, chickpeas, and tomatoes to bowl of greens. Toss with generous amounts of dressing.