Reserve any nice smaller beet leaves. Half or quarter beets and cook in salted water for 15-20 minutes, or until tender. If using two colors, cook them separately so the red doesn't stain the yellow ones.
Peel, then cut the 3 tangerines into rounds, if some break up into smaller pieces that's fine, it will add dimension. Lay out on the platter.
Toast walnuts on medium-low heat on a pan until golden brown on all sides. Make sure to watch and move around so they don't burn.
To make the dressing, chop up 1 tbsp tarragon finely, add to a jar, squeeze in the tangerine and add in the olive oil and salt. Close with a lid and shake until combined.
When beets are cooked, drain and rinse with cold water so it's easy to peel off the skins with a paper towel. Half or quarter the beets. Toss in dressing and add with tangerines. Reserve 2 tablespoons for final dressing.
Arrange in some of the reserved beet greens, sprinkle on the walnuts and crumble the goat cheese, drizzle remaining dressing on top. Enjoy!