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1
Preheat the oven to 375 F. Wash the beets very well then dry them.
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2
Chop the golden beets (do them first to avoid staining them from the purple beets) into large chunks.
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3
Transfer to a bowl.
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4
Chop the purple beets and transfer to another bowl.
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5
Place 1/4 cup of olive oil into each bowl and add half of the rosemary and oregano to each bowl of beets.
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6
Season both bowls with salt and pepper.
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7
Toss until well combined.
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8
Lay the purple beets on one baking tray and the golden on another tray.
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9
Place the trays in the oven and bake for 45 minutes or until they can be poked with a sharp knife with little resistance.
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10
After 20 minutes give each tray a shuffle with a spatula to make sure the beets are cooking evenly.
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11
In the meantime, add the pecans and brown sugar to a saucepan over medium heat and heat until the sugar softens and clings to the pecans, about 10 minutes.
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12
Then remove the pan from the heat and set aside to cool.
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13
Once the beets are done let them cool until you can pick them up and peel of the skin side of each chunk.
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14
Transfer each color to a bowl as you peel them.
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15
Lay some of each color beet on a plate and top with some of the crumbled cheese and chopped pecans.
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16
Garnish with more chopped rosemary and sea salt.
