Roasted Beet and Goat Cheese Salad with Toasted Pecans

Preheat the oven to 400°F. Wrap each beet in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and cut into wedges or slices.

In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper. Adjust seasoning to taste.

In a large bowl or serving platter, layer the roasted beets, arugula or mixed greens, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over the salad and garnish with fresh thyme.