Roasted Beets with Feta, Baby Mesclun, and a Beet Glaze

I normally don't like feta cheese, but at our Temecula Farmers Market, there's an old Greek guy there who has the best tasting feta. It is not tangy, but it is very mild and very smooth. I thought that it would go perfect with some roasted beets. (Chessa hates beets so I can't do these too often). The Foxes came over Sunday evening and I was able to get Erin to try this. I love it... Beets are growing on me. I didn't always like them. I just roasted whole beets wrapped individually in foil with a tablespoon of butter for about 2 hours at 350 degrees. They come out very tender with a lot of juice in the foil wrapper. Pour this juice into a small sauce pan and reduce slightly to thicken. Peel the beets and cut them into about 1/3" slices. I cut the slices with a 2" ring mould so that they'd all be the same size. I also cut the feta with the same mould so that it would stack nicely with the beets. When the beet juice (sauce) had reduced slightly, I added a couple table spoons of cold butter and swirled the pan to melt. (this makes for a very smooth rich tasting sauce). Spoon a couple of tablespoons of the sauce onto a plate, stack the beets and feta on top of the sauce and top with some baby greens. (I have these mesclun greens growing in my herb garden. I love them). Sprinkle some of your favorite sea salt, drizzle with a little olive oil and you're done.... You'll love beets done this way.