1-Preheat the oven to 400 degrees Fahrenheit. Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with salt and pepper.

2-Wrap the beets tightly and roast them on a baking sheet for 40 to 90 minutes, until tender.

3-Remove the beets from the oven, unwrap them, and let them cool. Peel the skins under running water by sliding them off by hand, then chill the beets in the refrigerator until ready to use.

4-Slice the beets into quarter-inch thick rounds. While the beets roast, prepare your other ingredients by washing and slicing the shallot and green apple.

5-Assemble the salad by layering the greens, shallots, apples, sliced beets, toasted walnuts, goat cheese, and optional microgreens in a large bowl.

6-Drizzle with the balsamic vinaigrette, which you can make by mixing olive oil, balsamic vinegar, a bit of maple syrup, garlic, and mustard.

7-Season with flaky sea salt and fresh black pepper before serving. For the best results, toss gently to combine all flavors.