Ingredients

• 6 beets, 2 1/2-inch diameter each
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 1/2 cups feta cheese, crumbled
• 1 1/2 cups coarsely chopped glazed pecans
• balsamic glaze
• coarsely chopped fresh tarragon (optional)

Instructions

1. Peel and slice beets to 3/8" thick rounds.  Place them on a cookie sheet lined with aluminum foil.  Brush both side with olive oil and sprinkle with kosher salt.  Place them in a preheated 400º oven.  They will soften in about 25 minutes.  Remove from oven and cool.

2. When at room temperature, place them on a salad plate alone or on a bed of your favorite light lettuce or salad mix.  Overlap beets in straight line or in a circle.  Top with freshly crumbled feta cheese and sugar glazed pecans.  Drizzle with balsamic glaze. Optionally sprinkle with tarragon and serve.

3. Note: don't discard those beet greens. Simply rinse, trim rough stems and boil in a large uncovered pot of salted water for about 2 minutes, just until tender. Sauté them in olive oil with garlic, salt and red pepper flakes.