Heat the oven to 400 F.

To prepare the beets: Remove the stems from the beets. Strip the greens off the stems, reserving both greens and stems. 

Rinse the beets and pat dry with paper towels. Toss the beets in 2 tablespoons of the olive oil and 1 tablespoon of the salt. 

Place the beets in a small casserole dish and cover tightly with aluminum foil. Bake for 1 hour or until easily pierced with a fork. Let cool until safe to handle. Using a kitchen towel or paper towel, peel the skin off the beets and discard. Slice the beets into bite-size wedges. Set aside. 

To pickle the beet stems: Place the stems in a medium heat-proof bowl. In a small saucepan, combine the vinegar, water, salt and sugar. Bring to a boil and immediately pour the brine over the beet stems. Let cool to room temperature, about 30 minutes. 

To make the pesto: Heat a large sauté pan over medium heat and add 1 tablespoon of olive oil. Add the shallots and garlic and cook, stirring often, until translucent, about 4 minutes. 

Add the pecans and continue to cook for about 3 minutes or until the pecans are slightly darker in color and fragrant. Add the beet greens and sauté for 1 minute or until bright green.

Transfer the pesto to the blender and add the remaining 1 teaspoon of salt, 3 tablespoons of olive oil, lemon zest, lemon juice, parsley and black pepper. Blend on high for about 2 minutes or until smooth. Set aside.

To make the relish: Drain the pickling liquid off the beet stems. Add the finely chopped mint, jalapeños, parsley and olive oil. Stir to combine. 

Spread the pesto on a plate or in a shallow bowl. Scatter the roasted beets on top and spoon the relish over the beets. Garnish with torn mint leaves. 

Leftover pesto and beets can be stored in separate airtight containers in the refrigerator for up to 3 days. Leftover relish can be stored in an airtight container for up to 10 days.