Preheat the oven to 200°C. Wash the beets and wrap them individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until tender. Let them cool, peel, and slice them into thin rounds or wedges.
Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, until lightly browned. Set aside to cool.
In a small bowl, mix together the olive oil, balsamic vinegar, honey, salt, and pepper. Whisk well until combined.
Place a bed of arugula on two plates. Arrange the roasted beet slices on top. Crumble the goat cheese over the beets and scatter the toasted walnuts on top.
Drizzle the salad with the dressing and serve immediately.
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