5 tablespoons extra virgin olive oil (divided use)
3 ounces goat cheese, crumbled
1/4 cup toasted walnuts, coarsely chopped
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon minced shallots
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them. Roast on the rack in the center of the oven until tender, about 1 hour. Test with a fork for doneness.
Unwrap and allow beets to cool, and peel with a paring knife. Cut into 1/2 dice.
In a small bowl, whisk together the honey, red wine vinegar, Dijon mustard, shallots, salt and pepper. Add oil while whisking until combined. Stir or shake vigorously, then taste and adjust seasoning if necessary.
Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss.
Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. Drizzle with remaining vinaigrette. Serve immediately.