Preheat oven to 400° F or heat grill to high setting. Remove stems and roots from beets and then wash and dry them.
Place beets on a cookie sheet lined with foil and slather some olive oil on them, enough to evenly coat the beets. Use another sheet of foil and seal the beets and place in hot oven or on the grill, for about 20 minutes.
While the beets are roasting, prepare the dressing by combining remaining olive oil with the balsamic vinegar. Add salt and pepper to taste and whisk thoroughly.
Remove beets from the grill and allow to cool. This is a good time to lightly toast the almonds, using either the oven or grill. They only need about 8 minutes to turn a light golden color.
When the beets have cooled enough to slice, put on a pair of kitchen gloves if you have some and rub the skins off of each beet. Using a paper towel helps provide a little extra friction to make the process even easier.
Next, place the beet slices directly on the grates of your hot grill, for just a couple of minutes until lightly caramelized and marked. Remove and allow them to cool.
Use a large salad bowl and combine the spring mix with the roasted beets, toss in the almonds and the prepared oil and balsamic dressing. Add crumbled goat cheese and serve.
This original recipe for this beet salad calls for green onions which I forgot to add! Guess what, it was fabulous nonetheless but I bet it's even better with them in it!