Preheat oven to 400°F (200°C).
Wash beets thoroughly and wrap each in aluminum foil.
Place wrapped beets on a baking sheet and roast for 45-60 minutes.
Once cooked, let the beets cool slightly before peeling.
Slice the peeled beets into wedges or rounds.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
In a large salad bowl, combine mixed greens, sliced beets, goat cheese, and walnuts.
Drizzle the dressing over the salad and toss gently.
Serve immediately, garnished with extra walnuts if desired.
