Preheat the oven to 400°F.

In a mixing bowl combine the beet slices with 1 Tablespoon olive oil, ¼ teaspoon garlic power, ¼ teaspoon kosher salt and ¼ teaspoon pepper tossing until the beets are evenly coated.

Arrange the beetroot slices in a single layer on a baking sheet and roast in the oven for 20 minutes, or until tender. Let the beets cool slightly and then cut into bite-size pieces.

In a large salad bowl, combine the remaining 2 Tablespoons olive oil, red wine vinegar, ½ teaspoon garlic powder, ½ teaspoon kosher salt and ¼ teaspoon pepper, whisking until blended.

Add the mixed greens and roasted beetroot pieces and toss until evenly coated.

Top with crumbled goat cheese and chopped walnuts.