Preheat oven to 325°F. Wash beets and trim any part of the greens that still remains and any long trailing tail pieces. Place in a baking dish that is lined with a large piece of foil. Season the beets with salt and pepper and wrap up in the foil. Place the baking dish in the oven and roast beets for 1 – 2 hours, depending on size. A cake tester or a thin knife should be able to penetrate the center of the beets with little resistance when they are done. Remove from heat, unwrap, and allow to cool.
When beets are cool enough to be handled, use a paper towel to gently peel the skins away. Cut peeled beets into your preferred shape and size.
Trim the woody bottoms from the asparagus. Then, using a vegetable peeler, peel ribbons of asparagus.
In a large bowl, combine the greens, asparagus ribbons and walnuts with the dressing and gently coat everything thoroughly. Divide onto plates and top with a generous pile of beets and crumbled goat cheese.