Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil (or place beets in a foil-lined baking dish and cover). Roast for 40–60 minutes depending on size, until a skewer or small knife slips in easily. Test at 40 minutes and continue checking every 5–10 minutes.

When beets are done, unwrap and let cool until they can be handled. Slip off skins using your fingers or a small paring knife (use gloves if desired to avoid staining). Slice roasted beets into 1/4-inch thick wedges or bite-sized segments. Place in a bowl and set aside to cool to room temperature.

While beets roast, thinly slice cucumber and red onion. Place slices separately in a small bowl of cold water for 5 minutes to mellow onion bite, then drain well and pat dry.

Dressing

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs lemon juice, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified and slightly thickened. Taste and adjust seasoning: add more vinegar for tang, honey for sweetness, or salt to taste.

Salad Base & Assembly

In a large mixing bowl, combine 4 cups mixed baby greens, 1 cup frisée/endive, and 1/4 cup chopped parsley. Toss lightly to combine.

Add the cooled roasted beet slices, drained cucumber slices, and thinly sliced red onion to the greens. Gently fold to distribute the vegetables without bruising the leaves.

Crumble 1/2 cup goat cheese over the salad and sprinkle 1/4 cup toasted walnuts on top.

Pour about two-thirds of the dressing over the salad and gently toss until everything is lightly coated. Add more dressing to taste if needed. Taste and adjust seasoning with a pinch more salt or a grind of black pepper.

Divide salad among 2 plates or bowls. Drizzle each portion with the finishing 1 tsp extra-virgin olive oil, scatter optional microgreens or pea shoots if using, and serve immediately.