Roasted Beet and Arugula Salad with Walnuts

Preheat oven to 400F. Wrap each beet individually in foil and place on a baking sheet. Roast for 45-55 minutes until tender when pierced with a knife. Let cool, then peel and cut into 1/2-inch wedges.

Spread walnuts on a dry skillet over medium heat. Toast for 3-4 minutes, shaking occasionally, until fragrant and lightly golden. Transfer to a plate to cool.

Whisk together olive oil, sherry vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.

Spread arugula across a large serving platter. Arrange roasted beet wedges over the greens, alternating red and golden beets for visual contrast.

Scatter toasted walnuts and crumbled goat cheese over the beets and arugula. Drizzle with sherry vinaigrette just before serving.