Preheat your oven to 400°F (200°C).
Wash and trim the beets, removing the tops and roots.
Wrap each beet in aluminum foil and place them on a baking sheet.
Roast the beets for 45–60 minutes, or until fork-tender.
Once roasted, let the beets cool slightly before peeling.
Chop the peeled beets into bite-sized pieces.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
Combine the mixed greens, roasted beets, walnuts, and goat cheese in the bowl.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately, garnished with extra walnuts or goat cheese if desired.
