How to Make It
Heat canola oil in a large skillet over medium-low. Add chopped pecans, cumin, coriander, kosher salt, black pepper, and cayenne pepper. Cook, stirring often, until pecans are toasted and spices are fragrant, 3 to 5 minutes. Remove from heat, and cool. Place mixed greens in a large bowl. Section navel oranges by cutting off the top and bottom ends of each, allowing them to stand upright. Working from top to bottom of orange and following curve of fruit, cut off peel, white pith, and outer membranes from orange to expose segments. Carefully cut orange segments away from membranes. Squeeze any remaining juices from outer membranes of orange over greens. Add orange segments, steamed beets, sherry vinegar, and the spiced pecans with oil. Sprinkle with feta cheese, and toss to coat.