Beet Salad with Oregano, Pecans, and Goat Cheese

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans.

• 8 to 10 medium beets (red, golden, or a combination)
• 3 Tbs. extra-virgin olive oil
• 3 Tbs. aged balsamic vinegar
• Sea salt or kosher salt and freshly ground black pepper
• 4 oz. soft goat cheese, crumbled
• 2 Tbs. chopped fresh oregano
• 1/4 cup chopped lightly toasted pecans

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.