SALAD: Arugula and Ginger Beets and Pecans

For the beets, I used this:
http://www.thekitchn.com/recipe-honey-ginger-balsamic-g-155611

Then, I did the TicoFusion twist:
1 jungle-sized beet, scrubbed and boiled, then removed skin
2 tablespoons butter
2 tablespoons peeled and chopped ginger
2 tablespoons balsamic vinegar
1 tablespoon of the syrup I created from the brown-molasses+ lemongrass & ginger that I usually use for tea, instead of honey

Served with Arugula tossed in a oil & vinegar dressing + toasted pecans.