Roast the beets: Preheat Wolf oven in ROAST at 400°F. In a medium bowl, toss beets with olive oil and kosher salt. Pour beets into a roasting pan and place on rack position 3. Roast beets until softened and starting to brown, about 30 minutes. Set aside.
Make the vinaigrette: Crush walnut halves with a rolling pin. In a small saucepan over medium heat, melt butter. Add shallot, kosher salt and crushed walnuts. Cook, stirring frequently, until shallot is softened and walnuts are fragrant, about 3 minutes. Whisk in vinegar, Dijon mustard and sugar. Remove from heat and whisk in olive oil and walnut oil. Set aside.
Make the candied walnuts: Preheat Wolf oven in ROAST at 350°F. On a sheet pan, spread the walnuts into a single layer and place into the oven on rack position 3. Roast until toasted and fragrant, 7-8 minutes. Remove the pan from the oven. In a medium bowl, mix the brown sugar, water, ½ teaspoon salt and pepper. Add the toasted walnuts to the sugar mixture and toss to coat. Grease the baking pan with oil or spray with nonstick cooking spray, then return the coated walnuts to the baking pan. Roast for 8 minutes. Remove the walnuts from the oven, toss with remaining ¼ teaspoon salt and pour onto a sheet of parchment paper. Allow to cool. Set aside a half cup of candied walnuts for the salad and reserve remaining walnuts for another use.
Assemble the salad: In a large bowl, toss greens and beet tops with roasted beets, wheat berries and walnut vinaigrette to taste. Top with candied walnuts and goat cheese.