Beet Salad Topped With Feta, Glazed Pecans And Balsamic Glaze - cooking recipe

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)

Preparation

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 400\u00b0 oven. They will soften in about 25 minutes. Remove from oven and cool.
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.
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. Saute them in olive oil with garlic, salt and red pepper flakes.