Preheat the oven to 400°F (200°C).
Wrap each beet in aluminum foil and place them on a baking sheet.
Roast the beets for 45-60 minutes, or until tender.
Once cool, peel the beets and slice them into wedges.
Toast the walnuts in a dry skillet over medium heat for 5-7 minutes.
In a large bowl, combine the mixed salad greens and roasted beet wedges.
Drizzle with olive oil and balsamic vinegar, then add the crumbled goat cheese and walnuts.
Season with salt and pepper to taste; gently toss to combine.
Serve immediately, garnished with extra walnuts and crumbled goat cheese, if desired.
