Preheat your oven to 400°F (200°C). Place the beets on a sheet of aluminum foil, drizzle with olive oil, and season with salt and black pepper. Wrap the foil around the beets and place them on a baking sheet. Roast for 45-60 minutes, until fork-tender. Let them cool before peeling and slicing into rounds.

Step 2: Prepare the Honey-Balsamic Glaze

In a small saucepan over medium heat, combine the balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the mixture reduces and thickens into a syrupy consistency. Remove from heat and let cool slightly.

Step 3: Assemble the Stack

On a serving plate, layer a beet slice, followed by a slice of feta cheese. Repeat until you have a small stack, finishing with a beet slice on top. Drizzle with the honey-balsamic glaze, sprinkle with chopped fresh basil or mint, and top with toasted nuts for added crunch.

Step 4: Serve and Enjoy

Garnish with microgreens or arugula if desired. Serve immediately and enjoy this flavorful and visually stunning dish!