I found this recipe in Fitness Magazine August 2006. I have used it for years and misplaced it. I found it again so I am posting it here so I will always know where to find it and to share with anyone that might want to try it.
Heat oven to 400°F Wrap beets individually in foil, twisting the ends, and place on a baking sheet. Bake 60 to 90 minutes, or until a fork easily pierces the flesh.
In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper. Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
Remove beets from oven and unwrap them. When cool enough to handle, peel off the skin with your fingers or a small knife. Slice into wedges or 1/2-inch-thick rounds and place in a serving bowl. Add vinaigrette and toss to coat evenly.
Top with cheese, walnuts and arugula leaves.
(To save time, beets can be roasted the day before, refrigerated, then reheated.).