Season the Beets: Peel beets with a vegetable peeler. Cut and remove both the stem and root ends and then cut into ½-inch cubes. Add beets to a large bowl along with oil, salt, and pepper. Toss until well coated.
1 lb. beets, 1 Tbsp. olive oil, ½ tsp. salt, ¼ tsp. black pepper
Roast the Beets: Line a large baking sheet with parchment paper and place beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
Add the Pecans: During the last 5 minutes of cooking, lift up the parchment paper on one side and add the chopped pecans directly onto the sheet pan. Continue cooking for 5-6 minutes, or until the pecans are lightly toasted.
¾ cup pecans
Make the Dressing: Add all of the vinaigrette ingredients to a high speed blender, such as a Nutribullet, or a food processor and blend for 15-20 seconds.
½ cup oil, ¼ cup balsamic vinegar, ¼ cup pure maple syrup, ¼ tsp. salt, 2 tsp. rosemary or thyme
Assemble the Salad: In a large salad bowl add the spinach, goat cheese, toasted pecans, roasted beets, sliced red onion, and pumpkin seeds. Drizzle on the balsamic vinaigrette just before serving and toss until well mixed. Enjoy!
12 oz. spinach, 4 oz. goat cheese, ¼ cup pumpkin seeds, ¼ cup red onion