Peel beets and dice into ½” cubes.
Toss beets w/ 1-2T olive oil, season w/ S&P. Roast for 40-45 minutes at 375 F, removing half-way through and tossing.
When cooked through (a knife slides through the beets) remove from oven and toss w/ 1T balsamic vinegar. Allow to cool.
To assemble your salad, layer the following:– ½ tub mixed salad greens– ½c thinly sliced fennel– ¼ c chopped walnuts– ½ roasted beets– 2oz crumbled goat cheese Repeat layers.
(Option to store the assembled salad in the mixed greens container.)