1 package (5 oz.) mixed salad greens, about 10 cups
2 ounces goat cheese
Preheat oven to 350°F. Wash beets, remove root and stem ends and wrap in aluminum foil, place in oven and roast for 40 minutes or until a thin paring knife can be easily inserted into beet. Let cool completely, when cool, cut into thin wedges
Place ¼ cup pecans in a small food processor or blender. Add dressing and puree until the nuts are fully incorporated into the dressing. Beat in 2 to 3 tbsp. water until dressing achieves desired consistency; set aside.
Place greens in a large serving bowl, toss with beets, goat cheese and dressing. Sprinkle with remaining ¼ cup pecan halves before serving.
Note: To save time, purchase beets from your grocer's salad bar. Note: To toast pecans, place in a large non-stick skillet over medium heat, stirring frequently until aromatic, 3 to 5 minutes.