Wash and trim the beets. Place in cake or pie pan add 1/4 cup of water cover with foil and roast in a 400° F (200° C) oven for 1 hour.
Trim and wash the green beans and steam until tender but not soft. Let them cool spread out on a plate in the fridge.
When the beets are out of the oven and have cooled to the point of being able to handle them, slip the skins off of them. Retain the beet liquid from the cake pan that they were roasted in (used for the dressing). Cut the beets into a julienne (match stick) and set aside.
Combine the beet juice, red wine vinegar, mustard, agave nectar, onions and salt in a bowl and stir until combined.
Wash the lettuce and greens and spin until completely dry. Peel and seed the cucumber and slice it into crescents.
Add the lettuce and the greens and toss until the greens are evenly coated. Arrange the greens as a bed on a large serving platter.
Arrange the matchstick beets in row down the center of the bed of greens. Distribute the green beans and the cucumbers evenly over the top of the entire platter.
Crumble and dot the goat cheese evenly over the salad. Drizzle the salad with the truffle oil just before serving.
There are 134 calories in 1 serving of Truffled Roasted Beet and Green Bean Salad with Goat Cheese.