Remove the beet stems, leaving one inch. Place beets in a large pot and add enough water to cover them by one inch.

Bring to a boil. Boil, covered, for 40-50 minutes. Remove from heat and let cool. Once cool, peel the skin and cut beets into cubes for the salad.

Pour spring mix into a large salad bowl. Add beets, goat cheese, green onions, and walnuts (see instructions for candied walnuts below).

Drizzle with balsamic vinaigrette or dressing of your choice.

To make candied walnuts: In a large mixing bowl, combine sugar, cinnamon, and salt. Set aside. In a separate bowl, combine egg whites, water, and vanilla and whisk together. Pour the walnuts into the egg mixture and toss to coat. Then pour the walnuts into the sugar mixture and toss to coat. Spread walnuts out on a rimmed baking sheet lined with parchment paper. Bake at 300° for 35-40 minutes, stirring halfway through.