Step 1

Place a rack in the center of the oven and preheat the oven to 425 degree F.

Step 2

For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.

Step 3

While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.

Step 4

For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.

Step 5

Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.

Step 6

Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.

Step 7

Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.