Peel the beet. Be careful because everything you touch while doing this will turn pink.
Slice beet thinly into little rounds.
Chop up a small handful of walnuts.
Drizzle a bit of olive oil on a baking sheet.
Arrange the beets on the baking sheet and sprinkle with salt and pepper. Add crushed walnuts over the beets. Drizzle over with honey.
Roast the beets in the oven for 9-11 mins, until softened.
Arrange arugula in a large bowl.
When the beets are done, place them on top of the arugula.
Add goat cheese crumbles and a few fresh walnuts.
To make the dressing, combine in a small bowl, 2 tablespoons olive oil, juice of 1/2 lemon, pinch of salt and pepper, and a pinch of dried thyme. Whisk together and drizzle on the outer edges of the salad so the dressing gets into the greens but not on the beets.