Scrub and roast the beets in a 400F oven for an hour, or until a fork pierces through easily.
Cool twenty minutes, then rub skins under cold water to remove.
Cut into cubes and toss with a vinaigrette of olive oil, cider vinegar, a pinch of sugar, salt and pepper.
Add 1/2 c. toasted pecans and let sit one hour or more at room temp.
Arrange salad greens on plates, top with beets and crumbled chevre.