Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, line a small baking dish with parchment paper. Wash the beets and cut off the stems. Place them in the parchment-lined baking dish and toss them in 2 tsp olive oil and a pinch of salt.
There's no need to peel the beets at this time. Once they've roasted they'll be very easy to peel. Keeping the peel on while they cook also helps prevent them from bleeding and making a huge mess.
Roast the beets at 375 degrees Fahrenheit for 45-50 minutes. After 45-50 minutes, remove the beets from the oven and let them cool in the pan for about 5-10 minutes. They'll still be very warm after this time, but you'll be able to handle them without burning yourself.
While you're waiting for the beets to cool, measure the greens into a large bowl.
Grate or slice the carrots into ribbons using your vegetable peeler, chop the green onions (is using), and measure out the goat cheese, pecans and pumpkin seeds.
Remove the skin from the beets using a vegetable peeler, and chop the beets into bite-sized chunks.
Sprinkle the carrots over the salad greens, then add the beets, the goat cheese, pecans, pumpkin seeds, and green onions (if using). Set the salad aside while you prepare the dressing.
To a medium mason jar, add the honey, olive oil, balsamic vinegar, Dijon mustard, and the juice of 2 oranges.
Add a pinch or two each of salt and pepper. Close the lid of the jar tightly and shake until all the ingredients are combined. The mustard in the dressing not only adds flavour but also acts as an emulsifier (prevents the oil and vinegar from separating).
Drizzle the dressing over the salad (to your taste), toss gently and serve!
This salad is best served immediately after it's been assembled, but to make it a day in advance simply prepare all the components and store in the fridge until ready to serve.