Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 30-40 minutes, or until tender. Let cool, then peel and dice.

In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper until well combined.

In a large bowl, combine arugula, roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle with the vinaigrette and toss gently to combine.

Serve immediately on a platter.