Leave root and 1 inch of stem on beets; scrub with a brush.
Arrange in a vegetable steamer over boiling water in a Dutch oven. Cover and steam 30 minutes. (Add boiling water to pan if needed.)
Trim off stems and roots; rub off skins. Cut beets into 1/2 inch cubes; set aside.
Arrange carrot and cauliflower in steamer over boiling water. Cover and steam 5 minutes. Rinse under cold, running water. Set aside.
Combine beets and 1/4 cup dressing in a large zip top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 8 hours.
Combine remaining 1/2 cup dressing, carrot, cauliflower, and cheese in a large zip top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours.
Drain vegetable mixtures, discarding marinade. Combine beets and carrot mixture; toss gently.
To serve, divide evenly among 5 spinach lined salad plates. Arrange tomato halves and banana peppers on each salad.
Yield: 5 servings (serving size: 1 cup beet mixture, 4 tomato halves, and 2 banana peppers)