Preheat oven to 350 degrees Fahrenheit.
Remove the papery skin from the garlic head (but don't peel or separate the cloves). Cut off the pointed end of the garlic head. Wrap tightly in a piece of aluminum foil.
Chop the beet greens off the beets. Wash very good and then wrap tightly with foil (divide the beets into two pieces of aluminum foil: golden and red). Place all the aluminum foil bundles on a baking sheet and bake for 1 hour.
Once the beets are cooked let it cool and then rinse the beets under cool water and peel the beets. The skin will easily come off.
While the beets cool cook the bacon on medium heat for 5 minutes or until golden brown and crispy.
In a small bowl mix together the water, orange juice, red wine vinegar, salt, and pepper. Mix then squeeze in the roasted garlic. Mix well and set to the side. Remove the bacon from the pan and place on a paper towel. Remove the pan from the heat and pour in the orange juice garlic mixture. Mix well with a wooden spoon.
Place the greens and spinach in a large bowl. Pour the garlic dressing on top of the greens. Toss well then quarter beets, peel the tangerine and cut into segments, chop the bacon and add to the salad. Crumbled feta on top and divide among plates. Enjoy immediately.