• Preheat the oven to 425 degrees.  Line a large sheet pan with foil and generously grease the foil with olive oil.
• Trim the ends of the beets, peel the tough skins & cut the beets into a ½ inch dice.  Then place the diced beets in separate bowls to maintain their color if you’d like, season with olive oil, salt & pepper.  Then roast in an even layer on a well greased baking sheet for approximately 30 minutes or until fork tender.  Remove from the oven and let cool to room temp.

Orange Toasted Walnuts:

• Heat a frying pan to a medium high heat on a stove top.  Add the oil, water, orange and salt to the pan.  Swirl it around for a moment or two then add in the walnuts. 
• As the liquid evaporates, the nuts will become coated in the salt/orange mixture.  Make sure to keep stirring to prevent the orange zest from sticking and burning.  When the pan is dry and walnuts are toasted, remove from heat, pour them onto a plate or parchment paper & allow them to cool to room temp.

Honey Mustard Vinaigrette:

• All of the dressing ingredients go into the bowl at the same time and get mixed together.  Set it aside or store it covered in the fridge until you are ready to eat.

Salad Assembly:

• You can certainly throw everything in a bowl, give it a mix and call it a day.  However, I like to make a bed of greens on a large serving platter then scatter the roasted beets, small chunks of goat cheese and walnuts on top of the greens.  Then group the citrus sections along the outside of the platter.  I like to keep the dressing on the side when serving.