Preheat oven to 400 degrees. Cut beets into wedges then toss with olive oil, salt and black pepper. Place on a baking pan, making sure the pieces don’t touch. Place in preheated oven and roast for 25 minutes. Remove for oven and cool.
To make the salad dressing, place white balsamic vinegar, olive oil, Dijon mustard, maple syrup, crushed garlic, salt and black pepper in a jar, cover and shake to combine.
To make the salad, place mixed green in a large bowl and top with roasted beets, walnuts, parmesan shavings. Keep salad dressing on the side until it’s time to serve.