Preheat oven to 400°F (200°C). Trim beet greens close to the stem, scrub the beets thoroughly to remove dirt. Leave small beets whole; halve larger beets so pieces are roughly 1 to 1½ inches.

Toss the prepared beets with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a mixing bowl until evenly coated.

Wrap beets separately in aluminum foil or place in a roasting pan lined with parchment and cover tightly with foil. Roast on a baking sheet in the preheated oven for 45–60 minutes, or until a paring knife slides easily into the center.

Remove from oven and let cool slightly (10–15 minutes). When cool enough to handle, slip the skins off with your fingers or a paring knife and cut beets into 1/2-inch wedges or slices. Set aside to cool to warm or room temperature.

Balsamic Glaze & Vinaigrette

Make balsamic glaze

In a small saucepan combine 3/4 cup balsamic vinegar and 1 tablespoon sugar or honey. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer, stirring occasionally, until reduced by about half and slightly syrupy (8–12 minutes). Remove from heat and let cool to thicken; the glaze will thicken more as it cools.

Prepare vinaigrette

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice or red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Assemble Salad

Place 4 cups mixed baby greens in a large salad bowl or divide between 2–4 serving plates depending on portion size.

Add roasted beet wedges over the greens in an even layer.

Scatter 1/2 cup toasted chopped walnuts and 1/4 cup thinly sliced red onion (if using) over the salad.

Drizzle the greens lightly with the prepared vinaigrette—about 1 to 2 tablespoons total—toss gently to coat. Use less if plating individually and you desire a cleaner presentation.

Crumb 3/4 cup blue cheese over the top, distributing evenly.

Finish by drizzling the balsamic glaze artistically over the salad (about 1–2 tablespoons total). Season with additional cracked black pepper or a small pinch of salt if desired.

Serve immediately so greens remain crisp. Leftover roasted beets can be stored in the refrigerator for up to 4 days; keep glaze and vinaigrette separate.