Ingredients

• 4 Medium beets
• 3 tbsp Olive oil
• 150 g Fresh Quebec goat cheese
• 1/2 cup Pecans
• 3 tbsp Pure maple syrup
• 2 tbsp Apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp Honey (optional)
• 5 cups Mixed greens or fresh arugula
• 2 tbsp Fresh chopped chives
• To taste Salt and pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). Wash and peel the beets, then cut them into cubes or wedges. Toss with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 35-45 minutes, or until tender. Let cool.

2. 2

   Meanwhile, prepare the candied pecans: In a small skillet over medium heat, sauté the pecans with 2 tbsp of maple syrup for 3-5 minutes, stirring constantly, until the syrup thickens and coats the nuts. Spread on parchment paper to cool and harden. Roughly chop if desired.

3. 3

   Prepare the vinaigrette: In a small bowl, whisk together the remaining 2 tbsp of olive oil, apple cider vinegar, Dijon mustard, 1 tbsp of maple syrup, and honey (if using). Season with salt and pepper to taste.

4. 4

   In a large salad bowl, combine the mixed greens or arugula, cooled roasted beets, crumbled goat cheese, and candied pecans. Drizzle generously with vinaigrette just before serving.

5. 5

   Garnish with fresh chopped chives and serve immediately.