Preheat your oven to 375°F (190°C). Rub the beets with olive oil, place in a roasting pan with 1/2 cup water, and cover with foil. Roast for 45-60 minutes until tender.

Let the beets cool, then peel and slice them into wedges.

In a mixing bowl, whisk together balsamic vinegar, canola oil, olive oil, honey, Dijon mustard, garlic, salt, and pepper for the dressing.

In a large bowl, toss the sliced beets with red onion and half of the dressing. Allow to marinate for 15-20 minutes.

On a platter, layer the salad greens, followed by the beet mixture, walnuts, and goat cheese. Drizzle with remaining dressing before serving.