Preparation

• Toast your pecan halves in a dry skillet on medium-low heat until fragrant and lightly browned, tossing frequently to prevent burning.
• In a small glass jar, combine balsamic vinegar, Dijon mustard, Greek yogurt, maple syrup, and olive oil. Close the jar and shake vigorously until well combined.
• In a large bowl, toss arugula leaves with the creamy balsamic dressing. Top with beets, pecan halves, goat cheese crumbles, and Everything Bagel Seasoning.
• Optionally, divide dressed arugula into 4 plates and top with equal portions of the remaining ingredients for presentation.
• Serve and consume shortly after assembling.