Remove the tops from the beets. Wrap the beets in foil and place on a rimmed cookie sheet; place in oven and roast for 25 - 30 minutes, or until they are tender. Open package, allow to cool slightly. When cool enough to handle, remove the skins by rubbing them with a paper towel (try to not get the juice on your fingers unless you like the color pink). Cut into halves and then into bite sized wedges, about 6 wedges per half.
Meanwhile, remove the tough stems from the beet tops, wash the tops, dry well and cut into slices of about 1 inch. Cut the tender stems into pieces also about 1 inch.
While the beets are cooling; cook the bacon in a skillet until just beginning to brown, but not crisp. Add the olive oil along with the tender stems and saute 2 to 3 minutes, then add the tops and saute until tender, about 7 - 10 minutes [Photo25206]. Add the beet wedges, salt, pepper and the balsamic. Toss well to coat. Serve warm with goat cheese crumbled over, if desired.