*Note: this can be done up to 2 days in advance. Store roasted beets in an airtight container in the refrigerator.

Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).

Grease a large baking sheet or dish, set aside.

Peel and cut 3 beets into 1” cubes (I highly recommend using gloves to do this so you don't stain your hands).

Put the beets in a large bowl, add the olive oil and sea salt and stir to coat.

Spread the beets in an even layer on the prepared baking sheet.

Bake in preheated oven for 20 minutes.

After 20 minutes, stir and bake for 10 additional minutes or until beets feel soft to the touch.

While the beets are cooking, whisk the balsamic vinegar and honey together in a small bowl.

After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/balsamic vinegar mixture over the beets.

Stir until all the beets are evenly coated.

Return the beets to the oven for 10 minutes, or until the balsamic vinegar coats the beets (and isn’t runny). Stir once half way through.

Remove from the oven and set aside to cool.

In a small bowl, whisk together the dressing ingredients. Set aside.

Arrange the spring mix in an even layer on a serving dish

Then spread the green onion, roasted beets, goat cheese, and candied nuts over the spring mix

Lightly season with salt and pepper and drizzle with glaze

Serve.