If you’re looking for a colorful and delicious salad that’s packed with flavor,

1. Roast the beets: Preheat your oven to 400°F (200°C). Place the beet wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, then cover the beets with foil. Roast for 30-40 minutes, or until tender when pierced with a fork. Let them cool slightly before assembling the salad.
2. Prepare the vinaigrette: While the beets are roasting, make the vinaigrette. In a small bowl, whisk together the Dijon mustard, honey, and apple cider vinegar. Gradually whisk in the olive oil until the dressing is smooth. Season with salt and pepper to taste. Set aside.
3. Toast the walnuts: In a small skillet, toast the walnuts over medium heat for about 5-7 minutes, or until they are fragrant and lightly browned. Be sure to stir occasionally to prevent burning.
4. Assemble the salad: In a large bowl or on a platter, layer the mixed greens, roasted beets, goat cheese, toasted walnuts, and red onion (if using). Add the orange segments for a burst of citrus flavor if desired.
5. Dress and serve: Drizzle the honey-Dijon vinaigrette over the salad just before serving, and garnish with fresh herbs like parsley or mint for extra color and flavor.

This salad is a feast for the eyes and the taste buds—perfect as a light lunch or a side dish for dinner. The sweetness of the roasted beets pairs perfectly with the tangy goat cheese, and the walnuts add a satisfying crunch. Would you like to add any extra ingredients, like avocado or quinoa, to make it more filling?