• 4 medium beets, roasted and diced
• 4 cups arugula
• ¼ cup pecans, toasted
• ½ cup goat cheese, crumbled
• 2 tablespoons balsamic reduction
• 2 tablespoons honey

For the Arugula:

• 1 tablespoon olive oil
• 1 teaspoon honey
• Juice of ½ lemon
• Salt, to taste

For the Roasted Beets:

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste

Roast the Beets:

• Preheat the oven to 400°F (200°C).
• Toss the beets with balsamic vinegar, olive oil, salt, and pepper.
• Roast for 35-40 minutes, or until tender. Let cool.

Prepare the Arugula:

• In a large bowl, gently rub the arugula with olive oil, honey, lemon juice, and a pinch of salt.

Assemble the Salad:

• Arrange the arugula on a serving platter.
• Top with the roasted beets, toasted pecans, and crumbled goat cheese.

Drizzle and Serve:

• Drizzle the salad with balsamic reduction and honey.
• Serve immediately.