Preheat oven to 300 degrees. Whisk egg white in a small bowl until foamy. Add pecans, sugar, and cinnamon and mix well. Spread out in a single layer on baking sheet. Cook at 300 degrees for about an hour, stirring every 15 minutes. If the pecans start browning too much remove from oven sooner. Allow to cool.

Increase heat in oven to 400 degrees. Cut stems and leaves from beets. Scrub beetroot well, Cover cutting board with parchment paper then slice off root and stem ends of each beet. Drizzle beets with olive oil, and sprinkle with salt and pepper. Wrap each beet individually in aluminum foil. Place on baking sheet and roast in 400 degree oven for one hour.

Remove beets from oven and allow to cool for about 30 minutes or until comfortable to the touch. Peel skin off cooked beets, then thinly slice or cube (keeping parchment paper on cutting board to prevent staining).

In a small bowl, mix olive oil, vinegar, lemon juice, dijon mustard, garlic powder and salt together well.

Pour half of the vinaigrette into the salad greens, mixing gently with your hands to lightly coat. Plate greens onto four salad plates.

Mix remaining vinaigrette into roasted beets. Layer beets on top of greens.

Sprinkle pecans and feta cheese over prepared salads. Top with crispy onions if desired.