Preheat oven to 400 degrees Fahrenheit. Remove the stems and greens from the beets and set them to the side. Rub the beets with a tablespoon of olive oil and ½ teaspoon of kosher salt. Wrap the beets tightly in foil and place on a rimmed baking sheet. Roast the beets for 40 to 50 minutes until fork tender and skins are tender and ready to peel. Set the cooked beets aside to cool until they’re ready to handle to peel skins. You can also place the roasted beets in an ice bath to accelerate the cool down period and make it easier to peel the skins.

Once beets are cooled and you’re able to peel the skins, thinly slice into ¼ inch slices. You can use either a mandolin or a very sharp knife to slice thin slices of the roast beets. Set aside until ready to plate.

While the beets cool, prepare the beet greens pesto. In a large skillet or sauté pan heat 1 tablespoon of extra virgin olive oil over medium heat. Add the shallots and cook until translucent and softened, about 3 minutes. Add the beet greens, stems and all, and cook until the greens wilt, about 5 to 7 minutes. Season with kosher salt and ground black pepper.

Add the garlic and stir for one minute until fragrant. Add in the green peas to sauté for another 3 minutes.

Allow greens and peas to cool slightly before adding to the base of a blender. Pour in the white wine vinegar, water, olive oil, and the chopped fresh chives, thyme, and mint.

Blend the sauce until smooth. Alternatively, you can process the sauce in a food processor until smooth.

Spoon the sauce onto a serving platter or individual plates. Layer the thin slices of roast beets on top. Garnish with a drizzle of good quality extra virgin olive oil, fresh herbs, blanched peas, cracked peppercorns, pea shoots, and an optional sprinkle of feta or goat cheese.