4 medium beets, scrubbed, tops trimmed but root tails intact
? cup pecan halves
? cup plus 4 teaspoons olive oil
2 teaspoons raw sugar
2 tablespoons maple syrup
2 tablespoons red balsamic vinegar
2 tablespoons white balsamic or apple cider vinegar
1 teaspoon Dijon mustard
freshly ground black pepper
goat cheese for serving
Heat oven to 275.
Combine beets, 3 quarts cold water, and 1 teaspoon salt in a medium pot over high heat. Bring to a boil and boil uncovered 20 -30 minutes, or until beets are easily pieced with a knife. Drain. Peel beets by holding them under cold water and rubbing their skins off with a clean towel.
Meanwhile, spread pecans on a large baking sheet and toast for 5 minutes.
Warm 1 tablespoon of olive oil in small skillet over medium heat. Add pecans, sugar, and maple syrup and cook, stirring constantly, until the pecans are thoroughly coated with syrup, about 4 minutes. Transfer to parchment to cool.
Increase oven temperature to 400. Trim tails off beets and reserve them for vinaigrette. Cut beets into quarters. Toss with 4 teaspoons of olive oil. Place cut side up on a baking sheet and roast for 14 minutes. Remove from oven and return to bowl. Toss in the red balsamic vinegar. Return cut side up to baking sheet and cook for an additional 5 minutes or until they are slightly crisp on the edges. Set aside to cool.
In blender, combine reserved beet tails with white balsamic vinegar, mustard, 1/3 teaspoon salt, and black pepper. Blend while slowly pouring in remaining 7 tablespoons of olive oil.
Place beet wedges on a plate and scatter with pecans and goat cheese.