Adapted from The CSA Cookbook by Linda Ly
To make the dressing, combine the oil, shallot, and garlic in a small saucepan over medium heat. Cook until fragrant, about 5 minutes. Whisk in the vinegar and honey until well blended, then add the pecans, salt, and pepper. Stir to combine and keep warm.
In a large serving bowl, toss the beets and beet greens with the warm dressing. Serve with a sprinkle of feta on top.
*Beet greens are right in between chard and spinach and should always be enjoyed when you have them! They’re great on sandwiches too.