Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil, place them on a baking sheet, and roast for about 45-60 minutes until tender. Allow the beets to cool, then peel off the skins and slice them into wedges.

While the beets are roasting, heat a dry skillet over medium heat. Add the walnuts and toast them for about 5-7 minutes, stirring frequently until they are golden and fragrant. Once toasted, remove them from the skillet and let them cool.

In a small bowl, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of honey. Whisk until emulsified. Season with salt and pepper to taste.

In a large bowl, combine mixed greens with the sliced roasted beets. Crumble in the goat cheese and add the toasted walnuts. Drizzle the vinaigrette over the salad and toss gently.

Transfer the salad to a serving platter or individual bowls and serve immediately.