In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, garlic powder, and honey. Season with salt and pepper to taste. Whisk or shake until fully combined and emulsified.

Dice the steamed beets into 1-inch cubes and slice the Honeycrisp apple into similar-sized pieces.

Lay down a generous bed of spring mix or mesclun greens on a large plate or bowl.

Carefully arrange the diced beets and apples over the greens. Sprinkle crumbled goat cheese and walnut halves on top.

Drizzle the balsamic dressing over the salad and gently toss to combine, being careful not to mash the beets or apples. Serve immediately.