Ingredients
1/2 pound fresh beets
1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
Salt and pepper
1/2 cup thinly sliced red onions
1/4 cup sugar
1/2 cup cider vinegar
water
1 pound crab meat
1/4 cup mayonnaise
2 tablespoons minced shallots
1 tablespoon prepared horseradish
1/2 cup crumbled feta cheese
2 tablespoons minced parsley

Instructions
Place the beets in a small roasting pan and fill the pan with water coming 1/3 of the way up the pan. Cover the pan with aluminum foil. Place the pan in the oven and roast for about an hour until the beets are tender. Cool slightly, about 20 minutes and peel. Thinly slice the beets. In a mixing bowl, whisk the olive oil and rice wine vinegar together. Season with salt and pepper. Toss the beets with vinaigrette, cover and chill for 6 hours. Dissolve the sugar in the cider vinegar, add the onions and add just enough water to cover and stir. Cover and Chill. Combine the crab meat, mayonnaise, shallots and horseradish together. Season the salad with salt and pepper. Arrange the beets onto a plate. Mound the crab salad over the beet slices on each plate. Pile the pickled onions on top of each mound of crab salad. Crumble feta around the edges of the beets. Garnish with parsley.