Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 1 hour until pierced easily with a fork.

Peel and dice the sweet potatoes, toss with olive oil, salt and pepper, then roast for 25-30 minutes.

While the vegetables roast, wash and dry the mixed greens, and place them in a large serving bowl.

In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper for the dressing.

Chop the roasted beets into bite-sized pieces and add to the bowl with mixed greens along with the roasted sweet potatoes.

Drizzle the dressing over the salad and gently toss. If desired, sprinkle with feta or goat cheese before serving.