If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems.  Wash the beets.  In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.

Peel the beets; the skin will rub right off.  Trim and discard the tops and tails and cut the beets into thick wedges.  Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar.   Season with a generous pinch of salt and pepper.  Sprinkle the goat cheese, oregano, and pecans over the beets and serve.  Serves 6-8.

make ahead tips

You can cook, peel, and cut the beets up to 6 hours ahead.  Refrigerate, and return to room temperature before finishing.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 3; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 7; Polyunsaturated Fat (g): 3.5; Sodium (mg) 110; Cholesterol (mg): 5; Fiber (g): 1.

From Fine Cooking – Laura and Tom 2012