Wash the beets thoroughly under cold water to remove dirt. Trim the tops and tails, wrap in foil, and roast in a preheated oven at 400°F (200°C) for 45-60 minutes until tender, or boil until fork-tender. Once cooled, peel and slice.

In a large mixing bowl, add the fresh baby arugula.

Gently fold the sliced beets into the bowl with arugula, sprinkling crumbled goat cheese and chopped walnuts on top.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing. Adjust seasoning to taste.

Drizzle the dressing over the salad and toss gently to combine.

Garnish with black pepper or lemon zest if desired, and serve immediately.