Heat the oven to 400 degrees F. Clean and trim the beets as described in the headnotes. Wrap the beets in foil and roast for 45 minutes to 1 1/4 hours, depending on the size of your beets. Remove from the oven and allow to cool.
Once beets are cool, slip the skins off with your fingers and slice the beets into 1/4″ slices and then dice into 1/4″ squares. Set aside.
Trim the skin and pith from an orange and segment it. Dice the segments into 1/4″ pieces. Set aside.
Dice the fennel and pear into 1/4″ pieces. Set aside.
While the beets are roasting, dice three slices of bread into 1/4″ pieces. Places on a roasting pan and drizzle with olive oil. Toss with your hands and season generously with fresh cracked pepper and olive oil. Bake at 400 degrees for about 5 – 8 minutes, until crunchy. Watch carefully so they don’t burn.
Separate and wash your lettuce leaves, keeping them whole. Store in the fridge until you are ready to serve.
Combine the diced beets, orange, fennel, pear and tarragon. Toss with dressing. Serve individually or on a platter, topping with crumbled goat cheese and croutons. Provide plenty of endive and Treviso lettuce leaves to scoop up the beet salad and eat with your fingers.
For the dressing:
Place minced shallots in a small bowl. Add vinegar and honey and whisk to combine. Whisk in walnut oil to create an emulsion. Season with kosher salt and fresh cracked pepper.