Instructions: Prepare the following 4 steps ahead of time. Preheat oven to 350 degrees, rub beets with vegetable oil and place on a baking dish. Cover with aluminum foil and roast for approximately 45 minutes until tender when pierced with a knife. Set aside to cool, then slice into 1/4- to 1/8-inch thick slices with knife or mandoline. Reserve juices on bottom of pan for decoration.

Place mustard in blender with balsamic vinegar and egg yolk and garlic. Puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. Blend about 1 minute, then add salt and pepper to taste. If dressing is too thick you can add a little water to thin it out. Set aside.

Place a saute pan on medium heat, add the butter or oil, when heated add the pecans, sugar, salt and pepper and spices. Toss together and heat until lightly toasted. Set aside.

Wash arugula well, it can be sandy depending on what you buy. Spin dry and set aside.

In mixing bowl toss arugula with dressing, cheese and pecans, toss well. Arrange sliced beets in a ring on plates, then place arugula in center, taking care to give height to the plate. Sprinkle the cheese and pecans at bottom of bowl onto each salad.

In a blender, combine chive oil ingredients and blend well. Transfer to a squeeze bottle. Squeeze a ring of chive oil onto each plate and drizzle a spoonful of beet juices from roasting to give contrasting colors.

This recipe yields 4 servings.

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