Roasted Beet Salad

Preparation

Preheat oven to 400°F.

Cut off the root ends of both beets and peel off the skin. Wear gloves to avoid staining your hands.

Coat each beet in 1 tablespoon of maple syrup, 3/4 teaspoon salt, and 2 teaspoons olive oil. Wrap each beet tightly in aluminum foil and place on a foil lined baking sheet. Roast for 30–40 minutes or until you can insert a paring knife with little to no resistance. Let cool to room temperature before slicing each beet in half and then each half into 8 wedges.

Lower your oven temperature to 350°F. Arrange your pecans in a single layer on a baking sheet and toast in the oven for 6–7 minutes or until they are very fragrant.

Sprinkle with 1/4 tsp salt while still warm and set aside to cool to room temperature.

Add goat cheese and heavy cream to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium high speed for two minutes or until light and fluffy.

Add in 1/8 teaspoon black pepper and fresh thyme, mixing briefly to combine. Set aside.

In a small bowl, whisk together apple cider vinegar, 2 1/2 tablespoons maple syrup, 1/3 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper to make your vinaigrette.

Add the spring mix, roasted beets, toasted pecans, and vinaigrette to a large mixing bowl.

Thoroughly toss everything together and transfer to a serving bowl. Dollop the whipped goat cheese into the center and top with extra olive oil and black pepper before serving.