Created by ForeverMama on July 24, 2016
Step 1: Preheat oven to 425-degrees Fahrenheit.
Step 2: Toss beets in olive oil to coat. Place beets on a sheet tray and roast until tender (approximately 35 - 45 minutes, let cool.
Step 3: Meanwhile, in a small saucepan reduce the balsamic vinegar over medium heat until reduced to 1/3 cup. Remove from heat; add the red pepper flakes, cinnamon, allspice, and cayenne. Stir to combine and release flavors.
Step 4: Once beets have been cooled, peel and cut beets into wedges.
Step 5: Place 4 - 5 wedges on a plate and sprinkle with the toasted pecans and blue cheese on top.
Step 6: Drizzle with the reduced balsamic vinegar dressing over the top.
Step 7: Wilted greens add nice color and flavor.
Step 8: This salad can be made up to a day in advance.