Step 1: ROAST THE BEETS

The first step to making this vibrant salad is roasting the beets. Roasting brings out the natural sweetness of the beets and deepens their flavor, making them the perfect base for the salad.

1. Preheat the Oven: Preheat your oven to 400°F (200°C). While the oven is heating, wash and peel the beets. Use a vegetable peeler to remove the skin and then cut them into bite-sized cubes.
2. Toss Beets with Olive Oil: In a bowl, toss the beet cubes with a little olive oil, salt, and pepper. The olive oil will help the beets roast evenly and enhance their natural sweetness.
3. Roast the Beets: Place the beets on a baking sheet lined with parchment paper, spreading them out in an even layer. Roast the beets for about 30-35 minutes, or until they are tender when pierced with a fork. Be sure to flip them halfway through the roasting process for even cooking.
4. Cool the Beets: Once the beets are done, remove them from the oven and allow them to cool for a few minutes before assembling the salad. This will prevent the goat cheese from melting when mixed with the warm beets.

Step 2: PREPARE THE DRESSING

While the beets are roasting, you can prepare the dressing. The balsamic vinaigrette dressing is simple but complements the earthy flavor of the beets wonderfully.

1. Whisk the Ingredients: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Taste the dressing and adjust the seasoning if needed, adding more honey for sweetness or vinegar for acidity.
2. Set Aside: Once the dressing is well combined, set it aside. You’ll be drizzling it over the salad just before serving.

Step 3: ASSEMBLE THE SALAD

Now that your beets are roasted and cooled, it’s time to assemble your salad. This is where all the fresh, vibrant ingredients come together.

1. Layer the Greens: Start by placing the mixed greens at the base of a large serving bowl or individual salad plates. The greens should create a refreshing bed for the roasted beets to sit on.
2. Add the Roasted Beets: Once the beets are cool enough to handle, arrange them on top of the greens. Their deep red color will provide a beautiful contrast against the greens.
3. Sprinkle Goat Cheese: Crumble the goat cheese over the beets and greens, ensuring it’s evenly distributed. The tangy, creamy goat cheese complements the earthy sweetness of the beets and adds a rich texture to the salad.
4. Add Additional Toppings: Top the salad with the thinly sliced red onion, candied nuts (if using), and pomegranate seeds for an extra burst of sweetness and texture. Fresh herbs like parsley or thyme will add aromatic notes that bring the salad together.

Step 4: DRIZZLE WITH DRESSING AND SERVE

Just before serving, drizzle the balsamic vinaigrette dressing over the salad. The vinegar and mustard in the dressing will enhance the flavors of the beets and goat cheese, while the olive oil provides a smooth richness that ties the ingredients together.

Toss the salad gently to ensure that all the ingredients are evenly coated in the dressing. Be careful not to mash the beets or the goat cheese, as you want to maintain the texture of both.

Optional: Garnish with Additional Herbs or Nuts

For an extra touch, garnish with additional fresh herbs or a handful of toasted nuts. Walnuts or almonds would be excellent choices, adding both flavor and crunch.