Beet Salad with Goat Cheese, Maple Pecans and Mint Vinagrette

Ingredients 

• 2 lbs. medium beets, mix of red and golden if available 
• Maple Pecans
• 3/4 cup whole raw pecans 
• 2 tablespoons maple syrup 
• 1/2 teaspoon salt
• Mint Vinaigrette
• 1/4 cup firmly pack mint leaves, minced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 2 oz. goat cheese, crumbled
• Mint leaves, for garnish 

Directions

• Prepare a medium pot for steaming. Add a couple inches of water to a medium pot, add a steaming basket and cover. Place over medium heat and bring water to a lively simmer.
• Meanwhile, trim ends of beets and peel. Slice each beet into 8 wedges.
• Steam 18-20 minutes, until tender and easily pierced with a fork.
• Meanwhile, toast pecans in a medium saute pan over medium-low heat, stirring occasionally. When fragrant and lightly browned, add maple syrup and salt  and stir continuously for a couple of minutes, until sugar crystallizes. Remove from heat.
• Combine all ingredients for vinaigrette in a small jar and shake vigorously to emulsify.
• In a medium bowl, combine steamed beets and vinaigrette until beets are well coated.
• Before serving, top with pecans, crumbled goat cheese and mint leaves.