Creating your Roasted Beet and Goat Cheese Salad is a straightforward process. Just follow these easy steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Beets: Rinse the beets thoroughly to remove any dirt. Trim the tops and roots, but do not peel them.
3. Wrap in Foil: Wrap each beet individually in aluminum foil, sealing them well to roast evenly.
4. Roast Beets: Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until tender when pierced with a fork.
5. Cool and Peel: After roasting, remove the beets from the oven and let them cool slightly (about 10 minutes). Carefully unwrap and peel off the skin using your hands or a paper towel.
6. Slice Beets: Once peeled, slice the beets into wedges or cubes.
7. Prepare Greens: In a large salad bowl, combine the mixed greens with a pinch of salt and pepper to taste.
8. Add Beets and Nuts: Gently toss in the roasted beet slices along with the toasted walnuts or pecans.
9. Crumble Cheese: Sprinkle the crumbled goat cheese generously over the top.
10. Dress Salad: Drizzle the balsamic vinaigrette over the salad, ensuring even coverage, and toss lightly to combine.
11. Garnish (Optional): Top with fresh herbs if desired for an extra splash of color and flavor.

Following these steps will ensure a beautifully crafted salad that’s ready to be enjoyed!