Salad of Roasted Beets with Arugula, Goat Cheese, Pecans and Local Honeycomb

2-3 medium beets 1 orange 2 sprigs fresh thyme 12 ounces baby arugula, rinsed and dried 3/4 cup canola oil 1/4 cup sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon finely minced shallots 1 teaspoon fresh, coarse ground black pepper 1/2 teaspoon sea salt 8 ounces goat cheese 1/4 cup toasted pecans 4 ounces fresh honeycomb For the roasted beets: Heat oven to 350 degrees. Wrap beets, orange, and thyme in aluminum foil, and roast 45-60 minutes or until tender when pierced with the tip of a pairing knife. Allow to cool. Wearing gloves, peel the beets. Cut into chunks or slices and add to a bowl; season with sherry vinegar, coarse black pepper and salt to taste. For the vinaigrette: In a small mixing bowl combine mustard, vinegar, shallots, pepper and salt. In a thin steady stream, begin whisking the oil until emulsified. To assemble: Add arugula, beets and pecans to a medium sized mixing bowl. Dress with the vinaigrette, and toss to coat. Divide among four chilled salad plates. Crumble 2 ounces of goat cheese over each salad and top each with a few teaspoons of honeycomb and serve. Serves four. Chef John Pappadopolous, Sam Harry's, Schaumburg