Preheat oven to 350F.

Scrub beets well. Trim leaves off, leaving a 1/2 –inch stem. In a baking dish, put beets and ¼ cup of water. Cover with tin foil. Roast for 50-75 minutes, depending on the size of your beets. When finished cooking, the beets should be tender and you should be able to pierce with a fork easily. The beet skins should peel off easily using just a fork and butter knife. Cut into bite-sized pieces.

Toast walnuts by spreading them in a single layer across a baking sheet. Bake walnuts in the oven with beets for 8 minutes, shaking baking sheet halfway through cooking time.

In a small dish or mason jar, combine olive oil, balsamic vinegar, maple syrup, basil and sea salt to make dressing. Whisk or shake jar to combine well.

In a large bowl, add spring mix salad greens, roasted beets, and toasted walnuts. Top with dressing and your favorite sprouts.