4 Sm. Red Beets, cooked & cut (beets can be boiled or roasted)
2 oz. Candied Pecans
2 Tbsp. Balsamic Vinegar
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Honey
Make vinaigrette by whisking together olive oil, balsamic vinegar & honey till smooth. In a lg. bowl toss greens with vinaigrette & mix well. Evenly divide greens between 4 bowls. Top each bowl with 1 beet, 1 oz. goat cheese, crumbled & pecans. Serve immediately.