Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them in aluminum foil and roast for about 50 minutes.

While beets are roasting, whisk together olive oil and balsamic vinegar in a small bowl. Season with salt and pepper.

Toast walnuts in a dry skillet over medium heat for about 5-7 minutes until fragrant.

Peel the cooled beets and slice them into ¼-inch rounds.

In a large salad bowl, combine arugula, sliced beets, red onion, and goat cheese. Gently toss together.

Drizzle with balsamic vinaigrette just before serving and sprinkle with chopped walnuts.