Preheat your oven to 400°F (200°C). Peel and cube the beets into roughly 1-inch pieces. Toss them in 1 tablespoon of olive oil, sprinkle with salt and pepper, and spread evenly on a parchment-lined baking sheet.
Roast for 30-35 minutes, turning halfway through, until tender and slightly caramelized around the edges.
While the beets roast, rinse 1 cup of quinoa under cold water to remove its natural bitterness. Combine the quinoa with 2 cups of vegetable broth in a medium saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 teaspoon garlic powder, remaining 1 tablespoon olive oil, and a pinch of salt and pepper.
Adjust the seasoning to taste with more honey or vinegar if desired.
Divide the cooked quinoa evenly among four bowls. Top each with a generous handful of roasted beets, a sprinkle of crumbled goat cheese, a handful of fresh arugula, and chopped walnuts.
Drizzle the balsamic-honey dressing over the top.
Serve these bowls warm or at room temperature. Enjoy!
