If beets are not already cooked, roast or boil them: trim tops, wrap in foil (for roasting) or simmer in water until tender (about 30–45 minutes for medium beets). Cool, peel, and cut into 1/2-inch dice. Allow to cool to room temperature.

Toast walnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan occasionally, until fragrant and lightly browned. Transfer to a plate to cool and roughly chop.

Place mixed salad greens in a large bowl. Add cooled diced beets, halved cherry tomatoes, thinly sliced red onion, torn basil leaves, and chopped parsley (if using). Toss gently to combine.

Crumble goat cheese over the salad and scatter the toasted walnuts on top. Season lightly with sea salt and freshly ground black pepper, keeping in mind the saltiness of the cheese and vinaigrette will add flavor.

Balsamic Vinaigrette

In a small bowl or jar combine balsamic vinegar, minced shallot, minced garlic, Dijon mustard, and honey. Whisk or shake to blend.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until the dressing emulsifies and thickens slightly. Taste and season with salt and freshly ground black pepper as needed.

Dress and serve

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (reserve extra in case diners want more). Toss gently to coat the greens and other components evenly. Plate the salad and serve immediately, passing additional dressing at the table.