Wrap the beets in parchment paper, then in aluminum foil and place them on a sheet pan. If you prefer not to use aluminum foil at all, then just put the beets straight onto the baking sheet.
Drizzle with some olive oil, then sprinkle with salt and pepper before putting them in the oven.
Roast the beets for 50-60 minutes, or until a sharp knife inserted in the center shows they’re tender.
While the beets are cooking make the candied pecans and then the vinaigrette: Spread the pecans out on a baking sheet and roast in the oven with the beets for 5-10 minutes, stirring halfway through.
Remove the pecans once you can smell them roasting, otherwise they’ll burn quickly.
While the pecans are roasting, add the brown sugar, coconut oil, and salt to a small saucepan and cook over low heat until everything is melted and combined.
Add the roasted pecans to the brown sugar mixture and stir to coat.
Spread the pecans on a parchment lined baking sheet and place them in the refrigerator to harden.
Once hardened, break the pecans apart with your hands and keep them in the fridge until ready to use.
To make the vinaigrette combine all the vinaigrette ingredients in a small bowl or mason jar and whisk or shake to combine.
When the beets are done, unwrap and let cool for 10 minutes before peeling.
Chop the cooled and peeled beets, then sprinkle with salt and pepper to taste.
Place the arugula in a large bowl and toss it with enough dressing to coat, then move the arugula to a serving platter.
Arrange the chopped beets, candied pecans, and goat cheese on top of the lettuce.
Serve warm or at room temperature.
Notes
Store the leftover dressing in a mason jar with a lid for use with another salad.