Add 1 tbsp of oil to a cast iron on high heat. Once oil is hot, add beets and a pinch of salt. Sautee beets for 2 minutes, we want them tender but not mushy. Remove beets once done and set to the side. Add 1/2 tbsp of oil to the cast iron then add pecans and brown sugar. Toast and stir occasionally for 1 minute or until browned. In a large bowl, combine beets and quark cheese then top with toasted pecans and drizzle with balsamic reduction. Serve over a bed of greens or just enjoy!
