2 pounds of beets
Avacodo or olive oil
1/2 cup pecans, chopped
1/2 cup feta cheese
Sweet onion, thinly sliced
Balsamic vinegar
Spinach or favorite greens, washed and dried
Wash, peel and cut beets into bite-sized pieces. Put beets in roasting pan. Pour 2 tbsp oil over beets and toss. Roast beets in 350 degree oven until tender about 30 minutes. Remove beets from pan and place in mixing bowl. Use same pan to toast pecans about 5 minutes being careful not to burn. Break pecans into smaller pieces if desired. Add toasted pecans, feta cheese and sliced onion to beets. Sprinkle with a couple of tbsp of balsamic vinegar and mix. Arrange spinach on serving plates. Spoon beet mixture over spinach. Sprinkle more balsamic vinegar over all. Adjust amount of pecans, feta, and onion to your taste.