How to Make It
Preheat oven to 350°F. Wrap beets in aluminum foil. Roast at 350°F until tender, about 1 hour; let cool. Rub off skins with a paper towel. Cut beets into wedges.
While beets cool, coat shishitos with cooking spray. Spread onto a baking sheet, and roast at 350°F until slightly blistered and almost collapsed, about 14 minutes.
Whisk together oil, lemon juice, salt, oregano, and red pepper in a large bowl. Add beet and nectarine wedges; toss gently to coat. Arrange on a platter. Top with shishitos, almonds, feta, and mint.