In a large pot, combine the fresh beets, water, and salt. Bring to a boil and then reduce to a simmer. Cover and cook for 45-60 minutes or until beets are tender. Drain, let cool, then peel and slice.

Make Whipped Goat Cheese

Whip Cheese

In a mixing bowl, combine goat cheese, cream cheese, heavy cream, olive oil, and salt. Use an electric mixer to whip until smooth and creamy. Set aside.

Prepare Salad Components

Pickle Shallots

Thinly slice shallots and soak in a mixture of vinegar and water for at least 15 minutes.

Make Vinaigrette

In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to taste.

Make Spiced Pecan Crumble

Crumble

In a skillet over medium heat, melt butter and add pecans, brown sugar, cinnamon, and a pinch of salt. Stir until pecans are toasted and fragrant, about 5-7 minutes. Remove from heat and let cool.

Assemble Dish

Combine and Serve

On a serving plate, layer slices of braised beets, whipped goat cheese, mandarins, cherry tomatoes, and pickled shallots. Drizzle with honey Dijon vinaigrette and sprinkle with spiced pecan crumble before serving.