Preheat your oven to 400°, and line a baking sheet with parchment paper or foil.

Scrub your beets, and trim them of their root-y bottoms and leafy top; rub each with a little olive oil, and wrap each in a piece of foil; place onto the baking sheet to roast for 1 hour, or until you can easily pierce them through the center with a paring knife.

Meanwhile, prepare you vinaigrette by whisking together all of the vinaigrette ingredients in a small bowl (or you can shake vigorously in a mason jar) until emulsified; set aside.

Once your beets are roasted, remove them from the oven and allow them to cool still wrapped in foil until you can handle them, about 45 minutes; prepare three bowls (one for the skins, one for the peeled red beets and one for the peeled golden beets).

Using a couple pieces of paper towel, rub each of the roasted beets beginning with the golden ones (since they don't stain like the red ones do) so that the skin comes off, discarding the skin in one bowl, and placing the beets to hold into another bowl; repeat with all beats, keeping the red and golden separate.

To cut them, line your cutting board with parchment, and beginning with the golden beets, cut each in half, then each half into quarters, then those quarters in half, if large; repeat with the red beets.

Place your cut beets into the fridge to chill (alternately, you can even serve this salad as a “warm” salad, in which case you wouldn't chill).

To assemble, arrange the beets on a serving platter, drizzle generously with the orange-tarragon vinaigrette, crumble the goat cheese over, and give a couple of twists of freshly cracked pepper, if you desire; sprinkle the toasted hazelnuts over, as well as the micro greens, and serve immediately or keep covered and cold in the fridge until ready to serve.