Beet and butternut squash carpaccio

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Ingredients

1 medium red beet (boiled whole)
1 medium golden beet (boiled whole)
1/2 cup butternut squash (cubed one centimeter)
30 milliliters apple cider vinegar
1 teaspoon olive oil
1 tablespoon grainy Dijon mustard
30 milliliters goat cheese crumbled
Drizzled smoked maple syrup
15 grams candied pecans (crushed)
Salt and pepper to taste
Micro greens

Smoked maple syrup:

500 milliliters maple syrup
30 milliliters liquid smoke
1 tablespoon salt

Directions

Prepare butternut squash by cutting into cubes (one centimeter) and boiling them until you can easily stick a fork into them. Once tenderness is achieved, strain squash from water and place in a mixing bowl with 15 milliliters smoked maple syrup. Mix evenly and set in fridge to cool until needed.
Prepare the beets by washing them, trimming off the stems and placing them in boiling water. (add one tablespoon of vinegar to boiling water to help beets retain bright color)
Test the doneness of your beets by inserting a knife. The knife should cut through without resistance. When the beets are ready, remove them from the steamer basket and allow them to cool enough to handle.
Once cool enough to handle, you can just use a cloth to rub the skin off of the beets, keeping them whole.
Use a mandolin or a really sharp knife to slice the beets in circles approximately 1.5 millimeters. Use 1/2 of the red beet, and then repeat with the golden beets.
In a separate bowl, add in the olive oil, apple cider vinegar, and grainy dijon mustard. Mix evenly, then add in mixture of red and golden beets and toss to coat. Repeat this as many times as needed for the size of platter you would like to make.
Take your desired plate or plater, and begin to alternate the dressing coated red and golden beets around the platter or plate until complete.
Now grab the set aside bowl with butternut squash and begin to place the cubes spread out on top of the beets. Then begin to add goat cheese and spiced pecans on top of the plate.
Finish with a drizzle of smoked maple syrup over the entire plate, salt and pepper and garnish with micro greens.