Preheat the oven to 400°F. Place the beets on a large piece of aluminum foil, drizzle with a little bit of olive oil, and tightly wrap.
1 pound fresh beets, ⅓ cup plus 2 tablespoons extra virgin olive oil
Place the wrapped beets on a small baking pan and roast for 1 hour or until the beets are fork-tender. Set aside to cool.
Meanwhile, heat a dry nonstick pan over medium-high heat. Add the pecans and cook, stirring frequently, until they are toasted and fragrant. Remove from heat and let cool.
1 cup whole pecans
In a medium bowl, whisk together ¼ cup of balsamic vinegar and the mustard. Slowly drizzle in ⅓ cup of olive oil, whisking constantly, until the mixture has thickened into a dressing.
¼ cup plus 2 tablespoons blackberry ginger balsamic vinegar, 1 tablespoon whole grain mustard, ⅓ cup plus 2 tablespoons extra virgin olive oil
In another medium bowl, whisk together the remaining 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Peel the beets, cut them into thick slices, then cut the slices in half and add them to the vinegar and olive oil mixture.
⅓ cup plus 2 tablespoons extra virgin olive oil, ¼ cup plus 2 tablespoons blackberry ginger balsamic vinegar
Toss the salad greens with your desired amount of dressing, then season with salt and pepper. Arrange the greens on 4 individual serving plates. Add the beets, goat cheese, and toasted pecans.
6 cups mixed salad greens, Kosher salt, Freshly ground black pepper, 4 ounces fresh goat cheese