Preheat your Oven to 400°F. Drizzle the scrubbed 4 medium beets trimmed, scrubbed with 1 tablespoon of 1 tbsp olive oil for roasting beets and wrap each one individually in Aluminum Foil. Place them on a Baking Sheet and roast for 40–50 minutes, until a knife slides in easily. Unwrap and let cool for 10 minutes, then rub off the skins with a paper towel. Cut into ½-inch wedges or cubes.

In a small Mixing Bowl, whisk together the 2 tbsp balsamic vinegar good quality, 1 tsp Dijon mustard, 1 tsp honey, and minced 1 clove garlic minced or pressed. Slowly drizzle in the 3 tablespoons of 1 tbsp olive oil for roasting beets while whisking constantly until the dressing is emulsified. Season with ¼ tsp kosher salt plus more and 1 pinch freshly ground black pepper to taste.

While the 4 medium beets trimmed, scrubbed roast, spread the ½ cup walnuts roughly chopped; toasted or candied in a single layer on a dry corner of the Baking Sheet (or a separate small Baking Pan) and toast in the Oven for 5–7 minutes, until fragrant and lightly golden. Watch closely — they go from toasted to burnt quickly. Let cool.

Add the 5 oz baby arugula or mixed spring greens to a large salad Mixing Bowl and drizzle with about two-thirds of the vinaigrette. Toss gently to coat. Arrange the roasted 4 medium beets trimmed, scrubbed pieces over the greens, then scatter the crumbled 4 oz goat cheese cold, crumbled, toasted ½ cup walnuts roughly chopped; toasted or candied, and sliced 0.25 small red onion very thinly sliced on top. Drizzle the remaining dressing over everything and serve immediately.