Preheat your oven to 400°F (200°C).

Peel the medium beets and large sweet potato, then chop them into 1-inch cubes. Slice the red onion into wedges.

In a large mixing bowl, combine the cubed beets, sweet potato, and red onion. Drizzle with olive oil, then add the dried thyme, salt, and black pepper. Toss together thoroughly.

Spread the seasoned vegetables on a baking sheet in a single layer.

Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, flipping halfway through.

Remove the baking sheet from the oven and let the vegetables cool for a few minutes.

In a separate bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, and minced garlic. Adjust seasoning with salt and pepper.

In a large serving bowl, place a bed of baby spinach or mixed greens. Gently add the cooled roasted vegetables on top.

Sprinkle the goat cheese, toasted pecans, and dried cranberries over the top.

Drizzle the prepared vinaigrette over the salad and toss gently to coat.