Heat oven to 400° F.

Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.

Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.

Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.

Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.

Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.

Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.