Roasted Beet & Goat Cheese Salad

If using raw beets, wrap each one tightly in aluminum foil with a drizzle of olive oil and a pinch of salt. Roast at 400°F for 50-60 minutes until a knife slides through the center without resistance. Let cool, then slip off the skins and cut into wedges or half-inch rounds.

Combine the pecans with a tablespoon of honey in a small skillet over medium heat. Stir constantly for 3-4 minutes until the honey bubbles and coats the nuts in a golden, sticky glaze. Spread on parchment paper, sprinkle with a pinch of salt, and let cool completely until crunchy.

Whisk together balsamic vinegar, honey, and olive oil in a small bowl until the dressing is thick, glossy, and fully emulsified. The honey should balance the sharp acidity of the vinegar. Season with a pinch of salt to taste.

Place the mixed greens in a large bowl and drizzle with half of the balsamic-honey vinaigrette. Toss gently with clean hands, lifting the leaves to coat them evenly without crushing or bruising the delicate greens.

Arrange the dressed greens on a platter or individual plates. Nestle the roasted beet pieces among the greens, crumble generous portions of soft goat cheese over the top, and scatter the candied pecans across the salad.

Drizzle the remaining balsamic-honey vinaigrette over the beets and goat cheese. The warm-hued beets against the white cheese and dark greens should look striking. Serve immediately while the contrast of cool greens, earthy beets, and creamy cheese is at its best.