Preheat oven to 400°F. Place each beets and sweet potatoes in foil. Coat with olive oil and season with salt and pepper. Then place on baking sheet with a rim or baking dish. Roast for about 50 minutes, long enough until they are tender. Remove them and allow to cool slightly, then remove the skins of the beets and sweet potatoes (the skins are much easier to remove when the beets and potatoes are still warm). Slice them into wedges and place on serving plates.
While beets and sweet potatoes are cooking, slice the apple, pear and red onion. Place apples and pears slices in small bowl and squeeze some lemon over them and gently toss. Then arrange onto serving plates.
Vinaigrette: In a blender or food processor, blend together goat cheese, yogurt, olive oil, apple cider vinegar, honey and half of dill. Season with salt and pepper, and stir in the remaining dill.
Garnish with walnuts and fresh dill. Drizzle with dill coat cheese vinaigrette.
