Preheat the oven to 400°F.

Line a medium-rimmed baking sheet with foil.

Clean beets and dry thoroughly, then wrap each beet tightly in a sheet of foil and arrange on the lined baking sheet.

Bake in the preheated oven for 1 hour or until the largest beet is easily pierced with a fork.

Remove beets from oven and unwrap beets immediately.

Let the beets cool to room temperature then using gloves, peel the skins from the beets by rubbing them, the skins will come right off.

Cut off the beet root ends, and then slice roasted beets into halves and then thin wedges.

Toast 1/2 cup pecans in a dry skillet. Once toasted, remove from heat and let cool. Toasting instructions can be found in the post.

Slice apple or pear into thin slices.

Place spring mix and arugula into a large salad bowl, and top with the remaining ingredients, sliced beets, goat cheese, toasted pecans, apple or pear slices.

Mix up vinaigrette, and serve drizzled over the salad. Do not drizzle over salad until just before serving.

Sprinkle with flake salt just before serving and fresh ground pepper.

In a small mason jar, combine all ingredients and shake vigorously to combine. Shake again just before serving if not serving immediately.