Preheat your oven to 400°F (200°C).
Wash and peel the beets, then cut them into 1-inch cubes. Toss the beet cubes with a drizzle of olive oil and season with salt and pepper.
Spread the seasoned beet cubes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the beets are tender and caramelized.
In a large salad bowl, combine the roasted beets, crumbled goat cheese, and your choice of greens (such as mixed greens, arugula, or spinach).
Prepare a simple vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.
Drizzle the vinaigrette over the salad and gently toss to coat the ingredients evenly.

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