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 them in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
While the beets are roasting, prepare the balsamic reduction. In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let the vinegar simmer, stirring occasionally, until it has reduced by half and has a syrupy consistency.
In a large salad bowl, combine the roasted beets, crumbled goat cheese, and any desired greens (such as arugula or mixed greens).
Drizzle the balsamic reduction over the salad and gently toss to coat the ingredients.

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