Preheat the oven to 400°F (200°C). Trim beet greens close to the bulb and scrub beets well to remove dirt. Pat dry. Wrap each beet individually in aluminum foil (or place in a covered baking dish) with a drizzle of 1 tbs olive oil and a pinch of salt and pepper. Roast for 45–60 minutes, depending on size, until a paring knife slides easily into the center. Larger beets will take longer.

Remove beets from the oven and let them steam in the foil for 10 minutes. Unwrap, let cool until you can handle them, then rub off the skins with your fingers or a paper towel (the skins should slip off). Cut the beets into 1/2-inch wedges or slices. Toss the warm beet pieces with the remaining 1 tbs olive oil and adjust seasoning with salt and pepper to taste. Set aside to cool slightly.

Goat Cheese & Dressing

Make goat cheese dressing

In a medium bowl, combine the soft goat cheese and Greek yogurt. Use a whisk or fork to smooth into a creamy consistency. Stir in the extra-virgin olive oil, champagne vinegar, honey, lemon zest and lemon juice until well blended.

Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed. If the dressing is too thick for drizzling, thin with 1–2 teaspoons of water or extra olive oil until it reaches desired consistency. Reserve about 2 tablespoons of the dressing for drizzling on the finished salad and transfer the remainder to a serving bowl for guests to add more if desired.

Salad & Assembly

Toast walnuts

While the beets roast (or in a dry skillet over medium heat), toast the walnuts for 3–5 minutes, stirring frequently, until fragrant and slightly darker. Watch carefully to avoid burning. Remove from heat and roughly chop if you haven’t already.

In a large mixing bowl, toss the mixed salad greens lightly with a small pinch of salt and 1 teaspoon of the goat cheese dressing (this will lightly coat the greens—use more if you prefer). Arrange the dressed greens on individual plates or a serving platter.

Distribute the warm beet wedges over the greens. Dollop or spoon small mounds of the goat cheese mixture across the salad (alternatively, crumble any remaining goat cheese over the top). Scatter the toasted walnuts, chopped dill, and sliced chives over the beets and greens.

Finish with a light drizzle of the reserved goat cheese dressing and a sprinkle of flaky sea salt and freshly ground black pepper. Garnish with microgreens or extra herbs if using. Serve immediately so the warm beets contrast with the cool greens and creamy goat cheese.