Preheat oven to 375 .

Place a large sheet of aluminum foil in the bottom of a small baking dish, allowing enough overhang to be able to wrap the beets in a little packet.

Wash beets and pat dry. Trim greens about 1⁄4 inch from beet and reserve for another use and leave the root tip intact.

Drizzle 2 tsp. olive or avocado oil over beets, shake gently to coat with oil then fold foil over the top of the beets, crimping the edges to seal tightly.

Place beets in baking dish in preheated oven and roast 45­-60 minutes or until fork-tender.

Remove from oven and allow to cool enough so that you can handle them.

Remove skin from beets using your hands or a paring knife (it should just peel away easily) of leave the skin on, if preferred. Cut into wedges of desired size.

While beets are roasting, combine dressing ingredients in a small jar or bowl. Whisk well to combine and refrigerate until ready to use.

To assemble salad, divide arugula among 4 plates. Top each portion with 1⁄4 of the roasted beets, 1⁄2 ounce goat cheese and 2 Tbsp. walnuts.

Drizzle with dressing and serve immediately.