Toss beets with olive oil, kosher salt, and black pepper until evenly coated. Wrap each beet loosely in aluminum foil (or place in a covered ovenproof dish). Roast for 45–60 minutes depending on size, until a knife slides easily into the center.

Remove from oven, unwrap and let cool until you can handle them. Slip off skins using your fingers or a paring knife, then slice into 1/4-inch rounds or wedges. Measure 2 cups for the salad and reserve any extra for another use.

Candied Pecans

In a medium nonstick skillet over medium heat, melt the butter with the sugar and salt. Add pecans and stir constantly to coat. Continue cooking 3–5 minutes until sugar melts and pecans are toasted and glossy. Transfer to parchment to cool, then chop roughly. Cool completely before adding to salad.

Apple Cider Vinaigrette

In a small bowl or jar, combine apple cider vinegar, Dijon mustard, honey (or maple), and minced shallot. Whisk to combine.

Slowly stream in the extra-virgin olive oil while whisking vigorously to emulsify. Season with salt and freshly ground black pepper. Taste and adjust sweetness or acidity as needed. Refrigerate up to 3 days; bring to room temperature and re-whisk before using.

Salad Assembly

Place 5 cups of mixed salad greens into a large mixing bowl or divide among 4 plates.

Add roasted beet slices (about 2 cups) and 1 cup thinly sliced Virginia apple evenly over the greens.

Sprinkle crumbled goat cheese (3 oz) and chopped candied pecans (3 oz) over the salad.

Drizzle the apple cider vinaigrette over the salad — start with about 3 tablespoons total (roughly 3/4 tablespoon per serving) and toss gently to coat. Add more dressing to taste but avoid overdressing.

Garnish with fresh thyme leaves if using and season with additional salt and pepper to taste. Serve immediately.