Roasted Beet Salad with Warm Goat Cheese

4 medium beets, stem and root trimmed

1/2 c pecans

1 Tbls extra-virgin olive oil 

 Pinch of Kosher salt  

1/4 tsp of coarsely ground black pepper 

1/8 tsp of  chopped thyme

1 pound baby spinach, roughly chopped 

1 recipe of Citrus Vinaigrette

1 small bunch arugula (about 1/4 lbs) trimmed, washed, and dried 

toasted pine nuts

1 Tbls of snipped chives

4  (1 ounce) goat cheese round slices 

Method

Heat oven to 450°F. Place beets on 2  pieces of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 50 to 60 minutes, until tender when pierced with a fork. Remove from oven and let beets cool. Rub beets with a paper towel and remove skins. Cut into 1/2 inch cubes. They can be prepared a few days ahead and refrigerated. 

Meanwhile, toast the pecans in a small skillet over med. heat for 4-5 min, until darker color. Stir frequently and watch closely. Remove to plate to cool.

Place the cheese on a glass pie plate. Brush on both sides with olive oil. Sprinkle with salt, pepper, and thyme. Refrigerate until it is time use them.

Warm oven to 400 F

Bake the goat cheese for 3-4 min, until just warm but not melted. 

To assemble, toss the beet and arugula separately with 1/4 cup of vinaigrette. Divide the beets and arugula among 4 plates. Add goat cheese, pecans, pine nuts, and snipped chives. Drizzle with remaining vinaigrette.