To roast the beets, begin by heating the oven to 375°.
Glaze the bottom of a braising pan with olive oil and set to medium-high heat. Sauté the beets, shallots, chilies and ginger until the ginger is browned—about 5 minutes.
Add the remaining beet ingredients and bring to a boil. Remove from the heat, cover and roast in the oven until the beets are soft—about 45 minutes to 1 hour. Set aside until cool.
When the beets are cool enough to handle, peel and cut them into bite-sized pieces. Refrigerate until chilled.
To make the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid. Shake vigorously to blend well. Refrigerate for at least 4 hours before serving to allow the flavors to mingle. Remove the ginger slices and shake well before serving.
To assemble the salad, combine the greens—tossing to blend well. Arrange a portion of the greens on individual, chilled salad plates. Drizzle the desired amount of vinaigrette over each. Arrange some of the roasted beets over each salad and scatter the crumbled bacon and goat cheese over the tops.