Roast the Beets:

• Preheat your oven to 400°F (200°C).
• Wash the beets thoroughly to remove any dirt, but leave the skins on. Cut off the beet greens and stems, leaving about 1 inch of the stems intact.
• Drizzle the beets with olive oil and season with salt and pepper. Wrap each beet individually in aluminum foil.
• Place the wrapped beets on a baking sheet and roast for 40-50 minutes, or until a fork or knife easily goes through the center. If you’re using different-colored beets (red and golden), keep them separate to avoid color bleeding.
• Once roasted, remove the beets from the oven and allow them to cool for about 10 minutes. When cool enough to handle, peel off the skins using your hands or a paper towel. Cut the beets into bite-sized cubes or wedges.

Prepare the Salad:

• While the beets are roasting, prepare the salad greens. Wash and dry the mixed greens, then place them in a large salad bowl or individual plates.
• If using red onion, thinly slice it and set aside. Optionally, peel and segment the orange or lemon for a citrusy addition.

Make the Dressing:

• In a small bowl, whisk together the olive oil, balsamic vinegar (or red wine vinegar), Dijon mustard, honey (if using), and salt and pepper to taste. Adjust the seasoning as needed.
• If you prefer a sweeter dressing, add more honey or maple syrup, or use a sweeter vinegar like apple cider vinegar.

Assemble the Salad:

• Add the roasted beet cubes to the prepared salad greens. Sprinkle with crumbled goat cheese, toasted nuts, and thinly sliced red onion (if using).
• Drizzle the dressing over the salad, tossing gently to combine all the ingredients. Be careful not to break up the beets too much when tossing.

Serve:

• Serve the salad immediately as a side dish or light main course. It pairs wonderfully with grilled meats, seafood, or even as a standalone dish for a light lunch.