Preheat the oven to 400 F. Cut the cleaned and de-stemmed beets in half and wrap in aluminum foil. Place on a rimmed baking sheet and bake in the oven 45 minutes to 1 hour. When they are poked easily with a fork, remove from the oven (keep the oven hot for later!) and allow to cool slightly. Remove the foil and slice the beets 1 cm thick. Place in an oven-safe dish, toss with the honey and coconut oil, and roast for another 10 minutes until they start to crisp around the edges. Remove from heat and allow to cool if serving the salad cold. (I find that serving them a little warm will allow for the goat cheese to melt and make for an even more irresistible blend of flavours!)

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While the beets are cooking, clean the greens, chop the red onion, and toast the hazelnuts with no oil in a pan on the stovetop until golden-brown.

Remove the hazelnuts from heat and allow to cool if serving the salad cold.

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Toss the salad with the beets, onion, and hazelnuts. Drizzle with the balsamic vinegar and top with goat cheese. Serve immediately!