1-Preheat the oven to 400°F. Wrap each beet in aluminum foil after seasoning with olive oil, salt, and pepper, then place them on a baking sheet.

2-Roast the beets for 40 to 90 minutes until they feel soft when poked. Once done, let them cool, then peel under running water for easy removal.

3-Chill the beets in the refrigerator until you’re ready to use them, then slice into 1/4-inch rounds for the perfect texture.

4-In a large bowl, combine the greens, sliced shallots, apples, beets, walnuts, goat cheese, and microgreens if you have them.

5-Drizzle with balsamic vinaigrette, and give it a gentle toss to mix everything evenly.

6-Season with flaky sea salt and fresh black pepper to taste, then serve right away for the freshest taste.