Sliced Beet Salad With Orange Vinaigrette

Makes 6-8 servings
Prep time: 20 minutes
Does not freeze well.

Candied Pecans:
3 tbsp. corn syrup
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 - 1 tsp. cayenne pepper to taste
1 1/2 cups pecan halves

Vinaigrette:
1/4 cup orange juice
1 tbsp. orange zest
2 tbsp. canola oil
1 tsp honey
1 tbsp. balsamic vinegar
Salt and pepper to taste

Salad:
1 jar (750ml) Bick's sliced beets, drained and rinsed
1/4 spanish or red onion, thinly sliced
1/2 cup crumbled goat cheese or blue cheese
1 tbsp. fresh mint, chopped

Candied Pecans:
Preheat oven to 350F.
Line a baking sheet with parchment paper.
Combine all ingredients in a bowl, place a single layer on baking sheet and bake for 5 minutes.
Gently separate pecans with a fork.
Continue baking for another 10 minutes, until pecans are bubbly and brown.
Remove from oven, carefully separate with a fork (mixture will be very hot) and allow to cool.

Vinaigrette:
Place all ingredients in a jar. Cover and shake until combined. Store in refrigerator for up to 1 week.

Assembly:
Place sliced beets, onions, goat cheese and mint on serving platter.
Drizzle with vinaigrette and top with candied pecans. Serve immediately.