Preheat your oven to 400°F (200°C).
Wash and trim the beets, then wrap them in foil and roast them in the oven for 45-60 minutes, or until they are tender when pierced with a fork.
Once the beets are cooked, remove them from the oven and let them cool. Peel the beets and slice them into wedges or rounds.
In a large salad bowl, combine the sliced beets, crumbled goat cheese, and your choice of fresh greens, such as arugula or mixed greens.
Prepare a simple vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Drizzle the vinaigrette over the salad and gently toss to coat the ingredients evenly.

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