1. Preheat the oven to 375°F
2. To prepare the beets, first, cover a baking sheet with parchment paper. Then, put the diced beets on the baking sheet and season them with a generous pinch of salt, pepper, and a little olive oil. Mix the beets to ensure that the seasoning is evenly distributed. I recommend keeping the golden beets on one side of the pan and the red beets on the other side to prevent the golden beets from turning red.
3. Roast the beets for 35 minutes.

Balsamic Vinaigrette

1. As the beets roast, prepare the balsamic vinaigrette in a mixing bowl by mixing the balsamic vinegar, pure maple syrup, hemp seeds, oregano, salt, and pepper using a whisk.
2. Slowly pour in the olive oil while continuously whisking until a glossy dressing forms with no pools of olive oil.

Bring it All Together

1. Use half of the vinaigrette (or desired amount) over the bed of greens. Toss to distribute the dressing over the greens evenly.
2. Divide the greens into 4 side bowls or 2 main course salad bowls and top with pieces of goat cheese (to the desired amount) and the roasted beets.
3. I always like to serve the extra vinaigrette on the side for those who like extra dressing.