Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.

Prep the beets: Trim the tops and roots. If the beets are large, cut them in half. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper. Wrap tightly in foil or place in a covered baking dish.

Roast until tender: Roast for 45–60 minutes, depending on size. They’re done when a knife slides in with little resistance. Let them cool until you can handle them.

Slip off the skins: Use paper towels or gloves to rub off the skins. Cut the beets into wedges or 1/2-inch cubes. Set aside.

Toast the nuts: While the beets roast, toast nuts in a dry skillet over medium heat for 3–4 minutes, shaking often. Cool and roughly chop.

Make the dressing: In a small bowl, whisk lemon juice, balsamic, Dijon, honey, a pinch of salt, and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust sweetness or acidity.

Prep the greens: In a large bowl, add the greens and sliced onion. Toss with a little dressing to lightly coat. You don’t want soggy greens.

Assemble the salad: Arrange dressed greens on a platter. Add the roasted beets, then scatter goat cheese, toasted nuts, and herbs over the top.

Finish and serve: Drizzle with more dressing to taste. Add a final sprinkle of salt and a few grinds of pepper. Serve right away while the beets are slightly warm or at room temperature.