4 cups Spring mix, or lettuce of choice
3-4 TBSP Heavenly Orange olive oil
2-3 TBSP Heavenly Cranberry Pear balsamic
3-4 beets – red, golden, or heirloom varieties
1 navel orange
2/3 cup Tomato Confit (See Heavenly recipe) or 2 heirloom tomatoes – sliced
1/3 cup chopped pecans
OPTIONAL: 1-2 Burrata cheese balls

Pecans:
Toast pecans in a dry skillet over medium heat for 2-3 minutes.
Stir constantly while toasting.
Transfer to plate when done and set aside (Pecans can be toasted up to a day in advance)

Beets:
Wash beets and remove stems and leaves.
Boil for 10-20 minutes, depending on beet size, until a fork will go into them with minimal effort.
Transfer to a bowl of ice water and cool completely.
Peel beets using a paring knife or filet knife. (Beets can be prepared up to a day in advance)

Salad:
Peel the orange removing all white pith.
Cut in half, and then slice 1/8” thick slices.
Cut beets in half or quarters, depending on size, and slice them 1/8” thick as well.
On a serving platter, place a low pile of salad greens.
In the center, place a Burrata ball (if using).
At the edge of your salad greens, arrange beet and orange slices around the rim of the platter.
Place tomato confit or heirloom tomatoes around the Burrata ball.
Drizzle everything with Orange olive oil and Cranberry Pear balsamic.
Sprinkle on toasted pecans and serve immediately.