2 large beets washed peeled and chopped into bite sized pieces
1/2 cup of goat cheese crumbled
1/4 -1/2 cup balsamic vinegar plus an extra tbsp
1 tbsp EVOO/Olive Oil
3/4 cup pecans
1 tbsp butter
1 tbsp maple syrup
1 tbsp brown sugar
1/4 tsp of cayenne pepper (optional)
1/4 tsp of Himalayan salt or sea salt
Preheat oven to 350 degrees
Toss chopped beets in EVOO and 1 tbsp balsamic vinegar and a pinch of salt and then roast them on baking sheet for 45 min to an hour or until done (can also boil beets if you prefer but with roasting you get a nicer flavour) once done remove from oven and let cool
In a medium pan toast pecans at medium/low heat until fragrant and darkened tossing and stirring them in the pan often so they do not burn. Once done remove from pan and set aside. Heat butter in pan until melted and return pecans into pan and toss to coat them with butter. Pour in maple syrup and sugar and stir well and continuously while syrup and sugar bubble away. Turn heat down if needed, add in your cayenne if using and stir them until the syrup is almost evaporated. Place them on a cookie sheet or plate, sprinkle them with salt and let them cool and dry
In a small sauce pan heat balsamic vinegar at medium. Once it starts to boil turn it down to a light simmer and let it simmer for a few minutes until it’s reduced and thick enough to pour. Set aside.
Toss the arugula with a light vinaigrette of your choice or leave plain( I toss it with a little EVOO and a little more balsamic or red wine vinegar) and then plate
Top arugula with beets, goat cheese and pecans and drizzle with balsamic reduction and enjoy!!