Prepare the beets by cooking them until tender, then allow to cool, peel, and cut into bite-sized pieces.
Make the dressing by whisking together balsamic vinegar, olive oil, and honey in a small bowl. Season with salt and pepper.
In a large mixing bowl, combine the mixed baby greens and cooked beets, gently toss to combine.
Crumble the goat cheese over the salad and sprinkle the glazed pecans on top.
Drizzle the dressing over the salad just before serving and toss gently.
Transfer the salad to a serving dish and enjoy!
