Wash the beet with a vegetable brush, gently wiping off the outer skin. Cut off the ends and then slice thinly, about 1/4 inch. Drizzle with olive oil and sprinkle with salt and pepper, and roast them for about 15 minutes.
Arrange cooked beets on the bottom of a serving platter or dinner plate. Pile on the greens, carrots, broccoli, walnuts, and pear.
Whisk together vinaigrette ingredients and pour over salad.