Trim the leaves from the beetroot. Scrub the bulbs and wash the leaves well. Simmer the whole bulbs in a large saucepan of boiling water, covered for 30 minutes, or until tender when pierced with the point of s knife. (The cooking time may vary on the size of the bulbs). Meanwhile, bring a saucepan of water to a boil, add the beans and cook for 3 minutes, or until just tender. Remove with a slotted spoon and plunge into a bowl of cold water. Drain well. Add the beetroot leaves, parsley, to the same saucepan of boiling water and cook for 3-5 minutes, or until the leaf stems are tender. Drain, plunge into a bowl of cold water, then drain well again. Drain and cool the beetroots, then peel the skins off and cut the bulbs into thin wedges. To make the dressing, put the red wine vinegar, oil, garlic, capers, ½ teaspoon of Celtic Sea Salt and pepper, put into a jar and shake. To serve, divide the beans and beetroot (leaves and bulbs) among 4 serving plates. Crumble the cheese over the top and drizzle with the dressing.