Cook 1 (340-gram) tub of beet fettuccini in a large pot of boiling water until tender, about 2 minutes. Drain well and cool in cold water. Drain again, and set in a salad bowl. Toss with olive oil, balsamic vinegar, salt and pepper, to taste. Add and top salad with toasted pecans or walnuts, diced orange, crumbled feta or goat cheese and whole or chopped leaves of fresh mint or dill, to taste. Yields 2 main courses or 4 side dish servings.