Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem, scrub beets well but do not peel. Wrap each beet individually in aluminum foil with a teaspoon of olive oil and a pinch of salt. Place on a baking sheet and roast until tender when pierced with a knife, 45–60 minutes depending on size.

When beets are done, unwrap and let cool slightly until they can be handled. Use a paring knife to rub or peel skins off (wear gloves if you want to avoid staining). Slice roasted beets into 1/4-inch thick wedges or bite-sized wedges. Set aside to cool to room temperature.

Candied Pecans

Make candied pecans (optional)

In a medium skillet over medium heat, add the sugar and butter. Once butter melts and sugar begins to dissolve, add pecans and toss to coat. Cook, stirring frequently, until sugar melts and coats pecans and they become fragrant, 3–5 minutes. Sprinkle with a pinch of salt, then transfer pecans to parchment paper in a single layer to cool. Break into clusters once cool.

Golden Balsamic Dressing

Make dressing

In a small bowl or jar, combine golden balsamic vinegar, honey, Dijon mustard, minced shallot, salt, and pepper. Whisk (or shake if using jar) while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed. Refrigerate until ready to use; whisk again before dressing if separation occurs.

Assemble Salad

Place mixed salad greens in a large bowl or divide among 4 plates (approximately 1.5 cups greens per serving).

Distribute roasted beet wedges and mandarin orange segments evenly over the greens.

Sprinkle crumbled goat cheese and candied pecans over each salad.

Drizzle golden balsamic dressing over salads just before serving — about 1 to 1.5 tablespoons dressing per plate, or to taste. Gently toss or leave arranged, depending on presentation preference.

Garnish with thinly sliced chives if using. Serve immediately.