Preheat oven to broiler setting.
First, drizzle baguette slices with 1-2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp pepper. Broil on a foil-lined baking sheet for about 1 minute per side until brown. Careful not to let them burn! Once the bread is ready, immediately rub on garlic to infuse with garlic flavor and set aside.
Then pre-heat oven to 425 degrees F.
Place the diced carrots, sweet potatoes, and beets in separate single-layer piles on a lined baking sheet. (To dice, I don't even peel the veggies, but cut them into large cubes to cut the skin off. Then I cut into planks and dice to make even pieces.) Drizzle with 1-2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp pepper and toss each pile to combine but keep them separate.
Roast for about 15-20 minutes until veggies are golden and tender. Let cool.
Place carrots and sweet potatoes in a medium bowl and combine with dates, cinnamon and orange juice and cayenne if you like a little kick. Then toss in beets last to minimize color bleeding (but a little is pretty!)
Spread a layer of goat cheese on each baguette slice, top with a spoon of the vegetable topping, the drizzle with honey and sprinkle with walnuts.
You can toast the bread a day ahead of time, and also pre-roast the vegetable mixture, but assemble right before noshing!