Bake the beets, cool them, peel, and cut into pieces.

Wash the arugula, dry it, and chop coarsely (or tear with your hands).

Heat a dry frying pan and roast the pine nuts for a couple of minutes without adding oil.

Carefully cut the cheese into cubes.

Place arugula on a plate, top with beets, then cheese. Sprinkle with pine nuts.

Mix oil and balsamic vinegar in a small bowl. Pour the resulting dressing over the salad.