Make the bacon-mustard vinaigrette - click link up above for the recipe. Set aside to allow flavors to mingle and reserve the bacon bits for salad topping.
Preheat the oven to 375 degrees.
Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil.
Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
Remove the roasted beets from the oven then unwrap the foil and set aside to cool for 10 minutes.
Peel the beets with a small sharp knife. Slice each beet thinly.
Place the arugula/spinach mix in a large serving bowl then arrange with the sliced beets, radish slices, carrot slices, red onion, bacon bits, and sharp white cheddar on top.
Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.