Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until a fork slides in easily. Once cool enough to handle, peel the beets and slice them into thin rounds or wedges.
While the beets roast, heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until they release their aroma and turn lightly golden, about 5 minutes. Set aside to cool.
In a small bowl or jar, combine 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season with a pinch of salt and freshly ground black pepper. Whisk or shake until well blended.
In a large bowl, place the arugula. Top with the sliced roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine, ensuring every bite is packed with flavor.
Serve immediately as a side or light main. This salad pairs wonderfully with roasted dishes or grain bowls.
