Roasted beet salad with avocado and goat cheese

1. 1. Peel beets and remove tops and bottoms (alternately you can roast with the skins on and peel them off afterward, or just leave the skins on). Cube into chunks about 3/4″ x 3/4″.
2. Mix beets with oil and salt and pepper. Toss in a pyrex or other heavy baking dish and roast (covered) for 30 minutes at 400°F. After 30 minutes, uncover and continue to roast for another 30 minutes. They should be able to be pierced easily with a knife when finished. (I prepared my beets the night before and stored them in the refrigerator overnight).
3. Meanwhile, mix together the sour cream, yogurt, horseradish, buttermilk, Dijon, vinegar, garlic and salt and pepper. Refrigerate for at least 30-60 minutes before using to allow the flavors to develop.
4. Toast the walnuts in a pan on med-high heat with some butter. Stir frequently to prevent from burning.
4. On plates, arrange the greens, followed by the avocado, goat cheese, walnuts and finally the beets (still warm or chilled) and then drizzle the dressing over top and serve.

2. (I just added the walnuts)