Preheat your oven to 400°F.
Wrap beets in foil and roast until tender, then peel and slice.
Arrange mixed greens on a plate as the salad base.
Top with roasted beets and crumbled goat cheese.
Drizzle with balsamic vinaigrette and sprinkle with candied pecans.
Garnish with fresh thyme leaves for added aroma.
A colorful and flavorful salad bursting with contrasts.
Perfect as an appetizer or a light, refreshing meal.