Prepare beets by trimming the tip, removing the tops, and peeling the skins. Individually wrap each beet in foil, seasoned with olive oil and salt. Place in a 425 F oven for 1 to 1.5 hours, or until soft to the touch (like a baked potato).
While beets are roasting, prepare the candied walnuts. Warm a skillet over medium heat and add walnuts in one even layer. Toast lightly for 1-2 minutes, or until browned and fragrant. Add butter. Once butter is melted, add brown sugar and stir with a wooden spoon to evenly coat walnuts as the brown sugar begins to caramelize. Cook for an additional minute, then transfer to parchment paper to cool.
For the dressing, in a small jar add the fig jam, dijon, garlic, olive oil, vinegar, salt and pepper. Top with a lid and shake to combine. Reserve any excess dressing for future salads!
To assemble, place lettuce in a bowl topped with crumbled goat cheese and thinly sliced red onion. Once beets are cool enough to handle, cut into quarters and place on top of salad along with the candied walnuts. Add fig dressing and toss. Top with balsamic glaze if desired.
