Pour the maple syrup in a small skillet. Stir the olive oil, salt and pecans. Cook on medium heat, stirring occasionally, until the pecans are toasted and candied, 2 to 3 minutes. Transfer to a plate and allow to cool.
Make the vinaigrette:
In bowl, whisk and 2 tablespoons of extra virgin olive oil together. Add a pinch or two of salt.
Compose the salad:
Using a mandoline, shave chiogga beets crosswise as thin as possible.
Cut the peaches into slices about 1/3-inch thick.
Gently toss the arugula with a small amount of the dressing. In another bowl, do the same with the beets and peach slices. Arrange the arugula on plates, followed by the beets and peaches. Sprinkle with sea salt and freshly ground pepper. Garnish with the salty-sweet pecans.