Preheat oven to 400°F. Trim beet tops and scrub beets clean. Cut beets into 1-inch pieces. Toss beet pieces with 2 tablespoons olive oil and salt. Spread on a parchment-lined sheet pan with 1 inch spacing between pieces. Roast for 40 to 50 minutes until fork-tender but not mushy.
4 medium beets, to taste salt, ⅓ cup olive oil
While the beets roast, spread walnuts on a separate small pan. Toast in the oven at 350°F for 5 to 7 minutes, stirring halfway through, until fragrant. Remove and let cool.
½ cup walnuts
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, lemon juice, salt, and black pepper. Taste and adjust acidity or sweetness as desired.
⅓ cup olive oil, 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp lemon juice, to taste salt, to taste black pepper
Remove beets from oven and allow to cool for 10 minutes. Rub skins off using a paper towel. Let beets cool completely before assembling the salad to prevent goat cheese from melting.
4 medium beets
Toss mixed greens with half of the dressing in a large bowl. Add the cooled beets and the remaining dressing, then toss gently. Top salad with crumbled goat cheese and toasted walnuts. Serve immediately.
4 cups mixed greens, 4 oz goat cheese, ½ cup walnuts
