Looking for something different and delicious to serve guests? Try this simple beet salad recipe. Fresh beets are peeled and sliced; coated with olive oil and seasoned with salt. They are baked on foil until tender. Once cooled to room temperature, simply place on a plate, top with crumbled feta cheese and sugar glazed pecans (or walnuts); drizzle with balsamic glaze. The salad can be finished with fresh tarragon. For additional substance, beets can be placed on top of light salad mix or a bed of butter (Boston, bib) lettuce leaves (not shown). Note, use imported feta cheese packaged in small blocks with brine. You will notice a significant difference in texture, creaminess, taste, and moisture verses dry domestic feta cheese already crumbled. Larger Greek neighborhoods have grocery stores that offer a variety of imported feta in barrels with brine. It is like tasting feta for the very first time.