Preheat oven to 450 F.

In a large baking dish. Pour the 2 tablespoons of olive oil on the bottom. Trim the root end and half the figs. Pit and half and plums.

Peel and half the beets. Thinly slice.

Place the figs and plums face down in the olive oil. Place 3 of the tarragon sprigs in between the fruit. Sprinkle beet slices on top. Roast for 10 minutes. Carefully remove the figs to a bowl.

Transfer the beets, plums, tarragon and all the pan juices to a food processor. Add salt, sugar and lemon juice. Process well.

Slowly add olive oil and mix until thoroughly combined. Now your Beet Tarragon dressing is done.

In a large bowl, combine beet greens and spinach. Add leaves from remaining tarragon stalk and cheese. Add 3 tablespoon of the beet dressing and toss well. Plate in a bowl or plate and place the figs on top.