This Mediterranean-inspired salad showcases the natural sweetness of roasted beets paired with tangy goat cheese and crunchy walnuts. The roasting process takes some time but is mostly hands-off, allowing you to prepare the other components while the beets cook. The bright citrus vinaigrette ties everything together with a perfect balance of sweet and tangy flavors.

1. Step 1: Preheat your oven to 400°F

   Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a sheet of parchment paper on top.

2. Step 2: Rub each beet with olive oil

   Trim the tops and bottoms of the beets, leaving the skin on. Rub each beet with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Wrap each beet individually in aluminum foil and place on the prepared baking sheet.

3. Step 3: Roast the beets until tender

   Roast the beets in the preheated oven for 45 minutes, or until tender when pierced with a knife. Remove from the oven and let cool for 10 minutes.

4. Step 4: Make the citrus vinaigrette

   While the beets are cooling, make the vinaigrette. In a small bowl, whisk together the orange juice (about 1/4 cup), orange zest (about 1 teaspoon), lemon juice (about 1 tablespoon), honey, Dijon mustard, remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.

5. Step 5: Peel and cut the beets

   When the beets are cool enough to handle, peel off the skins using your hands or a paper towel (they should slip off easily). Cut the peeled beets into 1/2-inch cubes or wedges.

6. Step 6: Arrange the salad components

   In a large salad bowl, arrange the mixed greens. Top with the roasted beet pieces, crumbled goat cheese, and toasted walnuts.

7. Step 7: Dress the salad

   Drizzle the vinaigrette over the salad just before serving. Garnish with chopped fresh mint leaves.

8. Step 8: Toss and serve

   Toss gently to combine all ingredients, being careful not to break up the beets too much. Serve immediately.

For a time-saving variation, you can roast the beets up to 3 days in advance and store them in the refrigerator until ready to assemble the salad. You can also substitute pre-cooked packaged beets, though the flavor won't be quite as rich as freshly roasted.