Preheat oven to 350F/180C
Place beets in shallow baking dish
Add extra virgin olive oil, kosher salt and fresh ground black pepper
Toss around in the pan until beets are evenly coated
Cover pan tightly with foil and bake in oven for about 1 hour, or until a sharp knife easily slides into the largest beet
While beets are cooking, heat a small saute pan over medium high heat
Add pecan pieces and toast for about 3 minutes, gently shaking the pan two or three times to prevent burning.
Add water and sugar, and stir to coat pecan pieces
Remove from heat and continue stirring until all water is gone
When beets come out of the oven, set aside any liquid in the bottom of the pan
Peel beets and then let cool
Place reserved beet liquid to a small measuring cup. Add about as much pomegranate syrup as there is reserved water. Whisk together
Cut the beet pieces then toss with the Pomegranate dressing
Combine beets, lettuce, nuts and cheese in a bowl and toss together.
Serve cool or at room temperature.