1-First: preheat your oven to 400°F and prepare the beets by wrapping each one individually in aluminum foil after drizzling with olive oil and adding salt and pepper. Roast them on a baking sheet for 40 to 90 minutes until they’re soft when poked with a fork; the time varies based on size and freshness. Once done, let them cool, peel under running water, and slice into 1/4-inch rounds before chilling in the fridge.

2-Next: while the beets roast, get your other ingredients ready by washing the salad greens and slicing the shallot and apple thinly. Toast the walnuts in a dry skillet over low heat for about 5 minutes to enhance their crunch. In a bowl, whisk together the balsamic vinaigrette using olive oil, balsamic vinegar, maple syrup, garlic, and mustard for a sweet and tangy dressing.

3-Finally: assemble the salad by layering the greens, sliced shallots, apple, beet rounds, toasted walnuts, goat cheese, and microgreens if you have them. Drizzle on the vinaigrette, add a sprinkle of flaky sea salt and black pepper, and serve right away. This method keeps everything fresh and allows for easy tweaks, like making it vegan by omitting the cheese.