Roast the beets: Preheat your oven to 200°C (180°C fan). Scrub the beets clean but leave the skins on—trim the leafy tops to about 2cm. Drizzle with 1 tablespoon olive oil, sprinkle with sea salt and black pepper, then wrap each beet tightly in foil. Place them on a baking tray and roast for 50–60 minutes. You'll know they're done when you can slide a skewer through the thickest part with no resistance, and the kitchen smells deeply sweet and earthy.

Toast the walnuts: While the beets roast, spread the walnut halves on a small baking sheet. Pop them into the oven for the last 5–6 minutes of the beet roasting time. Watch closely—they'll turn from pale to golden brown, and you'll hear a faint crackling sound. The moment you smell that warm, nutty aroma, they're ready. Remove and let cool; they'll become crisp as they sit.

Make the dressing: In a small jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and minced shallot. Screw on the lid and shake vigorously until the mixture looks thick and emulsified—you'll see it turn a creamy, opaque brown. Season with a pinch of salt and pepper, then taste. It should be tangy with a whisper of sweetness.

Prepare the beets: Once the beets are cool enough to handle (but still warm, if you have time), slip off the skins using your fingers—they'll slide off effortlessly, revealing glossy, vibrant flesh. Slice them into wedges or rounds about 1cm thick. If using red and golden beets, keep them separate to avoid colour bleed. Set aside.

Assemble the salad: In a large salad bowl, place the baby spinach leaves. Scatter the beet wedges over the top—don't toss yet, or the spinach will wilt from the heat. Crumble the goat cheese with your fingers into small, irregular pieces and dot it across the salad. Sprinkle over the toasted walnuts.

Dress and serve: Drizzle about two-thirds of the dressing around the edges of the bowl (not directly on the spinach, to prevent sogginess). Gently toss with your hands or salad servers until everything is just coated. The spinach should look glossy, the beets should catch the light, and the cheese should be smudged in places. Add more dressing if needed, and finish with a final crack of black pepper. Serve immediately, while the beets still hold a whisper of warmth.