Place the beets in a pot and cover with cold water; gently boil until tender. Cool the beets in cold water and then peel and set on a plate.
Combine the juice, vinegar, honey, mustard, salt and pepper in a large bowl. Whisk in the olive oil. Very thinly slice the beets and divide and arrange in a circle on the outer edges of 4 plates. Add the romaine to the dressing and toss to coat. Mound and arrange the romaine in the centre of the plates. Top the romaine with the feta and nectarines, and then serve.