Roasted Beet Salad With Whipped Goat Cheese

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For the dressing:

1 shallot, minced

3 tablespoons balsamic vinegar

1/2 cup olive oil

2 tablespoons real maple syrup

salt and pepper, to taste

For the beets:

2 large bunches of beets (golden and red)

olive oil

a few springs of fresh thyme

kosher salt

freshly ground black pepper

For the whipped goat cheese:

4 ounces goat cheese

2 tablespoons olive oil

To serve:

Marcona almonds, handful to garnish

1/2 cup baby arugula

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