Preheat the oven to 375. Scrub the beets well, then pat dry with a paper towel. Place on a cutting board and remove the greens (if attached) and the bottoms.

Toss the beets with the olive oil and place in a baking dish cut side down. Wrap the dish tightly with foil and roast the beets for 45 minutes to 1 hour, depending on the size, or until tender.

When the beets are cool enough to handle, remove from the baking dish and rub each beet with a paper towel to remove the skin. Use plastic gloves for the red beets if desired to keep your hands from turning red.

Cut in half from top to bottom, and slice into ¼" wedges, then season with salt, pepper and any desired herbs or flavorings. Enjoy!

Preheat the oven to 350 degrees. Place the walnuts on a rimmed baking sheet and toast for 8-10 minutes or until golden and fragrant. Cool completely.

Place the blood orange dressing, maple syrup, dijon mustard, olive oil, salt and pepper in a jar. Secure the lid and shake vigorously until emulsified and adjust the seasoning as necessary.

Slice the tops and bottoms off of the clementines and blood oranges, and working from the top to bottom, cut off the peels and as much of the white pith as possible. Once peeled, turn sideways and slice the oranges gently, then cut into quarters. Alternatively, you can segment the orange slices. Place in a bowl until ready to use.

Place the greens in large bowl. Add the golden beets, oranges, green onions, fennel, and cheese, and toss with enough of the vinaigrette to coat. Toss the purple beets with a bit of the vinaigrette, and gently add to the salad just before serving to keep the entire salad from turning purple. Top with walnuts and serve!