Place chopped beets in medium sized mixing bowl. Add mustard, balsamic vinegar, garlic, capers and chili paste to bowl. Mix thoroughly with spoon. Set aside.

Over medium heat, pour maple syrup into small skillet. Add pecans and stir until coated. Cook for several minutes until they become aromatic.

Place about 5 slices of arugula lettuce atop a plate. Fill garnish bowl with beet mixture. Pat down tightly. Invert bowl releasing beet mixture over lettuce.

Carefully top with Tofu Chevre and then top again with candied pecans. Serve immediately.