Here, you may substitute Chioggia or golden beets, but keep in mind that the red beets will color the other ingredients unless they are dressed separately.
For beets: Preheat the oven to 425 degrees. Remove the tops of 4 red beets, leaving about one-half inch of stem. Wash the beets and put them into a baking pan with one-third cup of water.
Cover tightly with foil and bake for 45 minutes to 1 hour, until they can be easily pierced through with a sharp knife. Uncover the beets and allow them to cool. Peel them, cut off the tops and the bottom tails, and cut into quarters.
For vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red-wine vinegar and 4 tablespoons of orange juice. For salad: Toast one-half cup of walnut pieces, combine in a large bowl with 4 to 6 cups of baby greens and toss with the vinaigrette. Divide among 4 plates.
Arrange beets around the greens, and divide 4 ounces of coarsely crumbled, soft white goat cheese among the plates. If you like, garnish with thin strips of orange peel.
