Preheat your oven to 200 degree celsius. Warp each beet in aluminum foil and roast for 45-60 minutes, until tender. Allow to cool then peel and slice.
While the beets are roasting, peel and segment the oranges and grape fruits. Set aside.
In a large salad bowl, combine the mixed greens, roasted beets, citrus segments, crumbled goat cheese, toasted walnuts and fresh mint leaves.
Drizzle the olive oil over the salad, season with salt and pepper, and toss gently to combine.
Before serving, drizzle the balsamic glaze over the top of the salad.
