Preheat oven to 400°F. Wash beets very well, drizzle with a bit of olive oil, rub them with the oil and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.
To make the vinaigrette, combine the olive oil, freshly squeezed lemon and orange juice, honey, salt and pepper and whisk until the dressing has emulsified. Set aside.
Assembling the Salad
Arrange the roasted beets and segmented orange pieces over the salad greens and then top with goat cheese and hazelnuts. Drizzle the dressing over the salad and toss well or serve the dressing on the side.
*To toast the hazelnuts, spread them on a baking sheet and toast them in a 350°F oven for 8 to 10 min., stirring mid-way. Remove from the oven, let cool only slightly, place them in a clean dish towel and rub them together to loosen their skins.