Directions

1. Preheat the oven to 400°F.
   

2. Trim the greens and root-end from the beets and discard. Wrap the beets in a foil packet, drizzled with a tablespoon of water. Roast the beets in their packet for 1 hour, or until vegetables are tender when pierced through with a sharp knife. Remove packet from oven and allow to cool. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. 

   Warning: This will dye your hands a festive shade of bright purply-red.
   

3. Cut the cooled, peeled beets into 1″ chunks and toss with 2 Tbsp of Cranberry-Pear White Balsamic Vinegar, whisked together with 2 Tbsp of extra virgin olive oil, and set aside.
   

4. In another bowl, whisk together the remaining Cranberry-Pear White Balsamic Vinegar with the grainy mustard until the two are well combined. Slowly drizzle in your olive oil of choice, continuing to whisk continuously until the dressing is thickened or emulsified. Add freshly-ground black pepper and sea salt to taste.
   

5. Arrange the salad greens in a bowl or on a platter, and dress with the Cranberry-Pear White Balsamic vinaigrette. Distribute the marinated roasted beets on top of the salad greens, and top with the crumbled fresh goat cheese and toasted pecans.