Beets, small - 10 to 12

Chevre - 2 tbsp.

Candied pecans - 15

Arugula -1/2 cup

X V Olive Oil -1 tbsp.

White balsamic vinegar - 1 tsp.

Toss the beets in a little oil and roast at 350 F for about 20 minutes or until the beets are cooked through. The time will vary depending on the size of the beets.

When cooked, cool slightly, and peel. Toss the beets in the oil and vinegar, add the arugula and chevre. Plate and garnish with candied pecans.