Beet Tower with Red Chard Sauce

Name: Beet Tower with Red Chard Sauce
Ingredients: INGREDIENTS (for the tower); 1 handful Head baby beets with greens attached (approximately 4 small beets); 1 tablespoon olive oil (for roasting), plus additional for sautéing the greens; Sea salt and fresh pepper to season; 1 medium shallot, chopped; 2 tablespoons L’Estonell Grenache vinegar (plus a dash for the boiling water); 1-2 tablespoons tap water; 2 tablespoons lemon juice plus one wedge to squeeze over beets; 3 ounces chèvre (I like the tame, refined flavor of Laura Chenel goat chèvre but use your favorite); Lemon zest to garnish; INGREDIENTS (for the sauce); 4 leaves red chard, inner stem removed; 3 stems brocolini (reserve the head for eating elsewhere); 2 whole cloves garlic, peeled; Pot of water salted (approximately 2 tsp kosher salt) with a dash of Grenache vinegar; 1/8-1/4 cups boiling water; 2 teaspoons L’Estronelle Grenache vinegar; 1 teaspoon L’Estronelle Grenache vinegar; Sea salt and pepper just to taste