Preheat your oven to 400°F and line a baking sheet with parchment paper or foil. Toss the cubed beets with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until they're evenly coated. Spread them out in a single layer so they roast instead of steam.

Roast the beets for 40-45 minutes, stirring halfway through, until they're tender and slightly caramelized on the edges. You'll know they're done when a fork slides through easily and the edges look golden. Don't worry if some pieces stick to the pan—that caramelization is flavor.

While the beets roast, toast your walnuts in a dry skillet over medium heat for about 3-4 minutes, shaking the pan occasionally. Toast the minced garlic in the same skillet for just 30 seconds until fragrant—don't walk away or it'll burn. Pour both into a small bowl and set aside to cool.

Make the dressing by whisking together the honey, apple cider vinegar, lemon juice, remaining 1 tablespoon olive oil, and the toasted garlic. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste it and add more vinegar if you want it tangier—this is your roasted beet salad recipe, so make it how you like it.

Once the beets finish roasting, let them cool for about 5 minutes so the goat cheese doesn't melt into soup. Transfer them to a serving bowl and pour the dressing over while they're still warm—this helps them soak up all that flavor. Toss gently until everything's combined.

Sprinkle the toasted walnuts, crumbled goat cheese, fresh parsley, and smoked paprika over the top. Toss everything together one more time, but do it gently so you don't completely break up the goat cheese. You want little creamy pockets throughout.

Serve your roasted beet salad recipe right away while it's still a little warm, or chill it for up to 2 hours before serving. I've found it tastes even better the next day after the flavors have gotten cozy together overnight. Either way, it's a total crowd-pleaser.