Preheat the oven to 400F. In a small baking dish, drizzle the beets with the olive oil and sprinkle with salt. Add a couple of tablespoons of water, and cover tightly with aluminum foil. Roast for about an hour, until a fork can gently pierce the beets. Let cool, and remove peels with a paper towel.
Cut the beets into small cubes.
In a medium bowl, mix the vinegar, ¼ cup olive oil, salt, and pepper. Add the chopped beets and apricots.
Preheat the oven to 325F.
Whisk the egg white until foamy. Stir in the salt and spices. Add the walnuts, stirring to evenly coat.
On a lightly-oiled sheet tray, spread the walnuts in an even layer and bake for 30 minutes, stirring the nuts every 10 minutes. Let cool.
Mix all the vinaigrette ingredients together. Season to taste.
In a large bowl, dress the greens. Top with the beets & apricots, chevre, chives, candied walnuts, and black pepper to taste.