Preheat your oven to 400°F (200°C).
Toss the cubed beets with olive oil, salt, and pepper, ensuring they are well coated.
Spread the beets on a baking sheet and roast for 30–35 minutes, flipping halfway through, until they are tender and slightly caramelized. Let them cool slightly once done.
Make the Vinaigrette:
In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey (or maple syrup), and olive oil.
Season with salt and pepper to taste and set aside.
Assemble the Salad:
In a large bowl or serving platter, layer the mixed greens, roasted beets, crumbled goat cheese, and toasted walnuts.
Drizzle with the balsamic vinaigrette just before serving and toss gently to combine.
Serve & Enjoy:
Garnish with extra goat cheese or walnuts, and enjoy immediately!
Serving and Storage Tips:
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