Roasted Beet and Goat Cheese Salad

1 bunch Red Dog Farm beets
1 sprig of fresh rosemary
2 Tbls. extra virgin olive oil
Water to cover beets
1/2# mixed greens or 1/2 head of Red Dog Farm red romaine, chopped
4 ounces of goat cheese, crumbled
1/3 cup chopped walnuts
1/4 cup balsamic vinegar
2 Tbls. extra virgin olive oil
2 tsp. Dijon mustard
Salt and pepper

Preheat oven to 400 degrees. Carefully peel the beets and cut into 3/4″ cubes. Toss beets and 2 Tbls. of oil in your medium sized baking dish. Place rosemary with the beets and pour water in until the beets are nearly covered. Cover the baking dish with a lid or foil and bake for 45 minutes, until beets are soft (stir one or two times during baking). Remove from the oven and let the beets cool. Use a slotted spoon to remove beets once they have cooled to your desired temperature.