Broccoli & Beet Salad Recipe

I love beets but don't cook with them because they're messy.  Yes, I said it.  I'm kinda lazy that way.  But when my daughter specifically asked for beets (and even went to the store herself to buy them)... well I sucked it up, took precautions, and didn't make a mess. 
And this salad, topped with a little crumbled goat cheese, was amazing!

Here's roughly the recipe:
Everything is organic

3 cups of broccoli, chopped bite size
3 large beets, roasted, chopped and cooled
1 cup of pecans
1 small red onion sliced

Olive oil vinaigrette, whisk together:
1/3 cup olive oil
2/3 cup balsamic vinegar (get creative here and use a fruit infused vinegar)
Pinch of sea salt

Toss together (best if chilled for a couple of hours) and top with crumbled goat cheese before serving.