Roasted Beet Tartar

• 3 wedges 3 large large red beets (2 lbs. total), roasted roasting instructions in notes
• 2 tablespoons 3 tbsp balsamic vinegar
• 2 tablespoons 2 tbsp extra virgin olive oil
• 2 bunch Salt and pepper
• 1/2 cup 1/2 cup chopped pecans
• 1/4 cup 1/4 cup maple syrup
• 1 dash Dash cayenne pepper
• 2 1/2 cup 2 1/2 cups arugula
• 6 ounces 6 oz goat or feta cheese, crumbled about 1 1/4 cups

1. Peel the roasted beets and let them cool to room temperature. Dice them into very small cubes.
2. Drizzle the diced beets with balsamic and olive oil. Toss to coat. Season with salt and pepper to taste. At this point, you can refrigerate the salad till ready to serve, if you plan to make ahead. The salad is good both at room temperature and chilled. I prefer it chilled.
3. When you're ready to serve, place the chopped nuts into a skillet. Toast over medium heat for 4-5 minutes till toasted and fragrant. Watch closely to make sure the nuts and their skins don't burn.
4. When nuts are toasted, add maple syrup and a dash of cayenne to the skillet (only a small dash of cayenne-- it's spicy stuff!). Stir well as the syrup heats up and begins to boil. Let the syrup continue to boil for 1-2 minutes until most of the liquid has evaporated. Remove skillet from heat. Let the nuts cool enough to touch comfortably. Break them apart into small candied bits.
5. Assemble your salads. Place a handful of arugula on each plate.
6. Mound a portion of beets onto the arugula-- about 1/2 cup per salad. I used a ring to help shape the salad into a neat circle.
7. Sprinkle a portion of goat cheese or feta on top of each portion of beets-- about 2 tbsp per salad.
8. Sprinkle a heaping tablespoon of candied nuts on top of each portion of cheese.
9. Gently remove the ring (if using).

red beets, balsamic vinegar, extra virgin olive oil, salt, pecans, maple syrup, cayenne pepper, arugula, goat

Taken from www.epicurious.com/recipes/member/views/roasted-beet-tartar-5caf5f5184323d24acc9b8d6 (may not work)