I love this salad. I just need more than the beets, so I added in some orange segments and put mixture on a bed of arugula. I also substituted garlic herb boursin for the goat cheese. The orange sauce with the chicken ties it all together. http://www.finecooking.com/recipe/grilled-rosemary-chicken-thighs-with-sweet-sour-orange-dipping-sauce http://www.finecooking.com/recipe/beet-salad-with-oregano-pecans-and-goat-cheese