Preheat oven to 400 degrees. Trim the greens and hard ends off beets and place them on a baking sheet or roasting pan lined with aluminum foil. Drizzle a little olive oil over the beets and sprinkle them with salt and pepper, then fold the aluminum foil around and over the beets to cover them. Bake for 45 minutes to 1 hour, or until you can easily cut through the beets.

Prepare the dressing while the beets are roasting by combining the olive oil, golden balsamic vinegar, and salt and pepper to taste. Set dressing aside.

Once beets are done roasting, allow them to cool for about 10 minutes. Meanwhile, toast the nuts in the 400 degree oven for 5 minutes, and divide the greens between 2 salad plates. Lightly chop nuts after toasting and set aside.

When beets are cool enough to handle. remove the skin, and slice in to circles, ~1/8 inch thick. Divide the beets in half and arrange them in an overlapping circle on top of the greens, then divide the nuts between the two plates, and place them in the middle of the beets. Divide goat cheese in half and crumble over the greens, beets, and walnuts, then drizzle the dressing over the salads and serve.