First, wash the beets and place the whole beets on foil sheets. Drizzle them with olive oil, season with salt and pepper, then wrap tightly before roasting them on a baking sheet. This step takes about 40 to 90 minutes until the beets are fork-tender, depending on their size.

After roasting, remove the beets from the oven and let them cool before peeling the skins under running water. Once peeled, chill the beets in the refrigerator until you’re ready to slice them into ¼-inch rounds. Then, in a large bowl or platter, arrange the salad greens, shallots, apples, beets, walnuts, goat cheese, and microgreens if you’re using them.

Finally, drizzle everything with the balsamic vinaigrette and season to taste with flaky sea salt and fresh black pepper. Serve right away for the best flavor. If you want to try more easy recipes like this one, check out our salmon and summer veggies in foil for a similar light meal idea.