Preheat your oven to 400°F. This temperature is perfect for roasting the beets, allowing them to caramelize beautifully.
Line the bottom of a medium-rimmed baking sheet with foil. This will help with easy cleanup later on.
Wrap each beet tightly in a sheet of foil, ensuring they are completely enclosed. This method helps them steam while roasting.
Arrange the wrapped beets on the lined baking sheet. Place them in your preheated oven and roast for about one hour.
After an hour, check the largest beet by piercing it with a fork. If it goes in easily, they’re done. Remove them from the oven and let them cool.
Once cool, unwrap the beets and peel off their skins using your hands or a paper towel. The skins should come off easily; a little mess is expected!
Slice the peeled beets into halves and then wedges for easy serving.
While your beets are cooling, toast 1/2 cup of pecans in a dry skillet over medium heat. Toss them frequently until golden and fragrant.
Once cooled, transfer arugula to a large mixing bowl. Add the sliced beets, goat cheese, toasted pecans, and dried cranberries.
In a small mason jar, combine all dressing ingredients: extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt, and black pepper. Shake well to combine.
Drizzle the dressing over the salad to taste. If you’re not serving the salad right away, be sure to shake the dressing again just before drizzling.
