For the Beets:
1 bunch medium beets (about 3)
1 tablespoon extra virgin olive oil

For the Vinaigrette:
2 tablespoons honey
1-1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1-1/2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons vegetable oil

For the Salad:
10 ounces mixed greens (such as radicchio, frisée and mesclun)
3 ounces goat cheese, crumbled
1/2 cup walnuts, toasted if desired and coarsely chopped