Fresh Beet Salad

8 small tender beets
¼ cup red wine vinegar
2 tablespoons honey
2 tablespoons olive oil
salt and pepper
12 cup raspberry vinegar
4 tablespoons honey
1 shallot, minced
Wash and trim beets; simmer in water to cover with wine vinegar, honey and olive oil, s&p, until tender; drain, peel and slice while warm and add to sauce of raspberry vinegar, 4 T honey, 1 shallot minced. Refrigerate for several hours, up to a day. Place on plate, top with 1 ounce of mild feta cheese, and garnish with fresh greens.