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Preheat oven to 375°F.
Remove beet stems and leaves. Rinse and scrub the beets well then wrap them in aluminum foil and roast in the oven for 75 minutes or until you can easily pierce through the beet using a fork.
Once the beets have cooked and cooled, remove the skin, dice and add to a medium sized bowl.
Add all the balsamic vinaigrette ingredients to a blender and blend until smooth.
Pour balsamic vin over the beets and let marinate for ½ hour.
While the beets marinate, add all of the whipped goat cheese ingredients to a blender or food processor and blend until creamy and smooth.
Add walnuts, parsley, salt and shallots to the beets and gently mix together.
Spread the whipped goat cheese on toast and top with beets or serve on a plate as shown.