Rub the beets in olive oil. Wrap in tin foil. Place on a sheet tray and bake for 1 hour at 375°F or until fork tender. Set aside. In a mixing bowl, add the corn, black olives, chick peas, onion, and celery. Slice the beets into cubes. Add to the salad. Pour the dressing on the salad. Serve over mixed greens. Bon Appetit.