Place in a large saucepan, cover with water. Cook the beets over medium heat until a fork reaches the center of the beets easily but you still have a firm and not mushy beet. You may have to add water to the pan during the cooking process.
Cool the beets and remove the skins. Slice the beets into 1/4 inch thick sticks.
In a small bowl, add all the dressing ingredients except the olive oil. Whisk the ingredients to incorporate. Add the olive oil in a steady stream to the bowl while you whisk.
Place the beats strips in a large bowl, drizzle the dressing over top, toss to combine. Serve on a plate garnished with greens if desired. Sprinkle with crumbled blue cheese and pecans. Store leftovers in the refrigerator.