We used several varieties of beets, including Golden Globe and Chioggia, for a colorful salad, but you may use any variety you like.

　　

Ingredients

serves 12 to 14

　　1/2 cup pecans

　　4 bunches small beets (16 to 20 beets)

　　3 tablespoons cider vinegar

　　3 tablespoons olive oil

　　4 ounces feta cheese, crumbled

　　2 tablespoons freshly chopped flat-leaf parsley, plus sprigs for garnish

　　Coarse salt and freshly ground pepper

　　

Step 1

Preheat the oven to 350°F. Place the pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450°F.

　　

Step 2

Trim the greens and long roots from the beets. Wrap in 2 to 3 aluminum foil packets, dividing the beets according to size. Place in the oven, and roast until tender, 45 to 60 minutes, depending on the size of the beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut them into wedges, and transfer to a serving bowl.

　　

Step 3

Drizzle the vinegar and olive oil over the beets; toss to coat (beets can be made ahead). When ready to serve, add the feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with the parsley sprigs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.