Trim the tops off the beets and drizzle them with some olive oil. Line a baking sheet with foil and place the beets on it. Cover the beets with a second piece of foil, folding the edges to seal them. Roast in the oven until beets are fork tender, about 1 hour. Let cool slightly and then peel off the beet skins with a knife (do this under running water to minimize staining).
While the beets are cooking, make the vinaigrette. Whisk the Natalie’s Orange Beet Juice, vinegar, and mustard together in a bowl. Slowly drizzle in the olive oil, whisking continuously until incorporated. Season the vinaigrette with salt and pepper to taste.
Cut the beets into wedges and toss them with about 2 tablespoons of the vinaigrette (the warm beets will absorb the vinaigrette better).
Place the arugula in a salad bowl and toss it with just enough vinaigrette to coat the leaves. Pour the remaining vinaigrette into a mason jar or other container to serve on the side. Top the arugula with the roasted beets, walnuts and goat cheese. Enjoy!