Toss skin-on beets with EVOO, salt and pepper. Wrap in tin foil. Roast at 400 degrees Fahrenheit for 40 minutes until soft.
Cook quinoa according to package directions until light and fluffy. Cook with vegetable broth for extra flavor.
Add all dressing ingredients to a food processor. Pulse until dressing is smooth. Add salt and pepper to taste.
Toss together quinoa, beets, walnuts, goat cheese and arugula. Drizzle with dressing. Enjoy warm or at room temperature.