Prepare the Beets: Start by washing and peeling the beets. Slice them into small cubes or wedges for even roasting.
Roast the Beets: Preheat your oven to 400°F (200°C). Spread the beet pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Toast the Walnuts: While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring occasionally until they are fragrant and slightly golden.
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to taste.
Assemble the Salad: Once the beets are roasted and cooled, place them in a salad bowl. Add crumbled goat cheese and the toasted walnuts.
Toss and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for a chilled version.
Add Fresh Greens: For extra freshness, you can include a handful of mixed greens like arugula or spinach.
Customize with Extras: Feel free to add other ingredients to suit your taste, such as sliced red onions, oranges, or even a sprinkle of fresh herbs like parsley or thyme for added flavor and complexity.