Preheat your oven to 400°F (200°C).

Trim off the beet greens (if attached) and scrub the beets clean under running water.

Wrap each beet loosely in foil or place them on a parchment-lined baking sheet and cover with foil.

Bake for 40–50 minutes, depending on the size of the beets.

They're done when a knife slides in easily with no resistance.

Let them cool for 10–15 minutes.

Use a paper towel or your hands (wear gloves if preferred) to rub the skins off gently.

Pro Tip: You can roast the beets up to 3 days ahead and store them in the fridge. Let them cool completely before storing in an airtight container.

In a small bowl or jar, add 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper.

Whisk until smooth and fully emulsified — or shake the jar with the lid on until the dressing looks glossy and combined.

Pro Tip: Whisk continuously while slowly pouring in the oil to help everything blend smoothly and avoid separation.

Add 4 cups of your chosen salad greens to a large bowl.

Slice the cooled beets into wedges or rounds and add to the greens.

Sprinkle in the crumbled goat cheese, thinly sliced red onions, and chopped walnuts.

If using orange segments, gently fold them in last for a citrusy pop.

Drizzle the dressing over the salad just before serving.

Toss gently to combine, being careful not to break up the beets or smear the goat cheese too much.

Serve immediately on individual plates or a large platter for a more rustic, shareable presentation.

Pro Tip: For extra flair, reserve a few beet slices, cheese crumbles, and nuts to sprinkle on top after tossing — it keeps the salad looking fresh and beautiful.