Roast the beets: Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 40 minutes or until tender. Let cool, then peel and slice.

Prepare the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.

Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant. Let cool and chop roughly.

Assemble the salad: On a serving platter, layer mixed greens, sliced beets, crumbled goat cheese, and toasted walnuts.

Drizzle the dressing over the salad just before serving.

Toss gently to combine or serve as a layered salad for a more elegant presentation.