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First, scrub the beets and trim the tops to 1 inch. Place them in a Dutch oven and cover them with water. Bring the pot to a boil. Reduce the heat, then cover and simmer until the beets are tender, 30 to 60 minutes, checking with a fork for tenderness. Remove the beets from the water and let them cool, then peel them and cut them into 1-inch pieces.
In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in the oil until blended.
Place the spinach in a salad bowl. Drizzle it with the dressing, and toss to coat. Top the salad with the beets, goat cheese and toasted walnuts. If desired, sprinkle with additional pepper before serving.