FOR THE BEETS

1. Place beets in a medium pot and cover with water.
2. Boil on high heat for approximately ½ hour; they are done when a knife goes into the beet without resistance.
3. Drain and let cool. Using a paper towel, simply rub off the outer layer of skin. Or, run under cool water and peel off skin when cool enough to handle. Slice the beets crescent shaped, into eighths and place in medium bowl. 
4. While beets are still warm, toss in ¼ cup of the whipped balsamic vinaigrette. Top with fresh thyme leaves. Set aside to marinate. 

FOR THE CARROTS

1. Preheat oven to 450. Use the convection bake setting if it is available to you. 
2. Line baking sheet with parchment. Trim the ends of the rainbow heirloom carrots. If any of the carrots are extremely large, slice in half. Drizzle with olive oil and rub to make sure both sides are covered. Generously season one side with 2 tablespoons of sea salt and coarse black pepper. Bake for 15 minutes. Remove from oven and set aside till ready to assemble the salad. 

FOR THE PECANS

1. Add pecans to a small pan and warm on medium heat. Let toast about 2 minutes, until fragrant. 
2. Add olive oil and toss pecans till incorporated. Sprinkle with cinnamon, sea salt and a pinch of cayenne. Remove from heat and set aside. 

FOR THE SALAD

1. Slice fennel on the mini, or most thin setting of a mandolin. If no mandolin is available, slice the bulb in half, then slice into fine ¼-inch slices. 
2. Add fennel and arugula to a salad bowl. Toss well. Add salad dressing, one tablespoon at a time, till it is dressed to your preference. 
3. Portion out salad greens on your serving plates. Add 5-6 beet crescents to each plate. Top with warm roasted carrots and pecans. Enjoy.