Ingredients:

  • 2 medium Golden Beets, scrubbed clean
  • 1 Tbsp Olive Oil
  • Salt and Black Pepper to taste
  • 1/2 cup Pecan Halves
  • 1 tsp Grade A Dark Robust Maple Syrup
  • 1/4 cup Balsamic Vinegar
  • 2 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • 1 small Shallot, finely minced
  • 1/3 cup Extra Virgin Olive Oil
  • 5 oz bag Baby Spinach, washed and dried
  • 4 oz log Goat Cheese (Chèvre), crumbled
  • 1/4 small Red Onion, very thinly sliced (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss whole, scrubbed beets lightly with 1 Tbsp olive oil, salt, and pepper. Wrap tightly in foil or parchment and roast until easily pierced with a fork (approx. 40-45 minutes).
  2. Let beets cool slightly. Peel the skins (they should slip right off) and dice into bite-sized, 3/4-inch chunks. Set aside.
  3. While beets roast, heat a dry small skillet over medium heat. Add pecans and toast for 2 minutes. Add 1 tsp maple syrup and a tiny pinch of salt. Stir constantly until the nuts are coated and sticky (about 1 minute). Immediately transfer to parchment paper to cool completely.
  4. In a small saucepan, gently warm the balsamic vinegar, 2 Tbsp maple syrup, Dijon mustard, and minced shallot over low heat for 2 minutes—do not boil.
  5. Remove the saucepan from heat. Slowly whisk in the 1/3 cup of extra virgin olive oil until the dressing is emulsified and slightly thickened. Season with salt and pepper. Keep warm.
  6. Place dried spinach in a large bowl. Pour about half of the warm vinaigrette over the spinach. Gently toss until the leaves are just slightly wilted.
  7. Arrange the dressed spinach on serving plates. Scatter the warm diced beets evenly over the greens.
  8. Finish by sprinkling generously with crumbled goat cheese and the cooled candied pecans. Drizzle any remaining warm dressing lightly over the beets and cheese. Serve immediately.