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 about 45 minutes or until they are tender when pierced with a fork. Allow to cool.

Once cooled, peel the beets and cut them into wedges.

In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until well combined.

In a large bowl, combine the mixed greens, roasted beet wedges, crumbled goat cheese, and toasted walnuts.

Drizzle the vinaigrette over the salad and toss gently to combine.

Serve immediately.