Preheat oven to 375°F.

Place scrubbed beets in a lidded baking dish and cover with 1/2-inch of water. Cover tightly and steam bake for 45 minutes to 1 hour. Beets are done when tender enough to easily pierce with a fork.

Meanwhile, whisk together the shrub, honey or maple syrup, salt and garlic.

Prepare a bowl with ice water. When beets are done, transfer the beets to the ice water to cool quickly. When cool enough to touch, trim the ends of the beets and peel (you should be able to use your fingers to remove skin). Cut into 2-inch chunks and place in a non-reactive container with the shrub mixture. Set aside.

Finely chop the herbs.

Use a slotted spoon to place half the beets on a serving dish, and sprinkle with half the crumbled feta or chevre, half the seeds, and half the herbs. Drizzle a little sunflower oil over the top and dust with a light sprinkling of salt and pepper. Make a second layer with the remaining beets, cheese, seeds, herbs, oil, salt & pepper. Serve immediately.

The salad will keep for a day, but the cheese may turn bright pink and not be as distinguishable as a flavor.