Start by preheating your oven to 400°F (200°C). This ensures that the oven is at the ideal temperature for roasting the beets. The high heat will help the beets cook evenly and achieve that delicious, tender texture.

Take 4 medium beets (a mix of red and golden beets if you want to add a pop of color) and give them a quick rinse to remove any dirt. Pat them dry with a towel. Then, wrap each beet individually in aluminum foil, making sure it’s securely sealed. This will help the beets steam while they roast, allowing them to soften perfectly inside their skins.

Place the foil-wrapped beets directly on a baking sheet, ensuring there’s enough space between them for air circulation. Roast the beets in the preheated oven for 45 to 60 minutes. Depending on the size of your beets, the time may vary, so it’s best to check after 45 minutes by poking a beet with a fork. If it slides in easily, the beets are ready. If not, let them roast for another 10 to 15 minutes.

Once the beets are tender, remove them from the oven and let them cool for about 10 to 15 minutes. You can use kitchen tongs to help handle the hot beets. When they are cool enough to touch, use a paper towel or your hands (you may want to wear gloves to avoid staining your fingers) to gently rub off the skins. The skin should come off easily. Once peeled, slice the beets into rounds or wedges, depending on your preference for the salad. Set the beets aside.

While the beets are roasting, toast the walnuts to enhance their flavor. Place a dry skillet on the stove over medium heat. Add 1/2 cup of walnut halves or pieces. Stir occasionally and toast the walnuts for about 3 to 5 minutes. Keep a close eye on them, as they can burn quickly. You’ll know they’re done when they’re golden brown and smell aromatic. Once toasted, transfer the walnuts to a plate to cool. This will help preserve their crunch.

In a small mixing bowl, whisk together 1/4 cup of olive oil, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey (or maple syrup for a vegan version). Season with salt and pepper to taste. Continue whisking until the ingredients are fully combined and emulsified into a smooth dressing. Set the vinaigrette aside to allow the flavors to meld together. If you’re making the vinaigrette ahead of time, store it in a jar and refrigerate until needed.

Now it’s time to assemble the salad. Start by arranging the sliced roasted beets in a single layer on a large serving platter. The vibrant colors of the beets will create a beautiful base for the other ingredients. Crumble 4 ounces of fresh goat cheese over the top of the beets, ensuring it’s evenly distributed. Follow with the toasted walnuts, sprinkling them generously over the salad.

For a burst of freshness and a pop of color, sprinkle chopped fresh herbs over the salad. Parsley or chives work particularly well, but feel free to experiment with dill or mint for an additional layer of flavor. Fresh herbs add an aromatic quality that enhances the overall taste of the salad.

Just before serving, drizzle the prepared vinaigrette over the salad. You can either drizzle it evenly across the salad or serve it on the side for guests to add themselves. If you prefer a lighter dressing, you can always use a bit less vinaigrette, as the roasted beets and goat cheese already provide a rich flavor.

Once everything is dressed and assembled, give the salad a gentle toss to combine the ingredients. Serve immediately, or if you prefer a chilled salad, refrigerate for 30 minutes before serving. This salad is best enjoyed fresh, so it's ideal to serve right away while the ingredients are at their peak.