You either love beets or you do not. Either way, the non-beet lovers just may convert over this one.
Oven roast the beets until they become soft, about an hour depending on size. Cool the beets and then peel and slice the beets into hefty size coins.
Layer softened goat cheese with beet coins making stacks.
Simmer one cup balsamic vinegar in a sauce pan until it reduces into a sticky goodness.
Drizzle beet stacks with balsamic glaze, top with baby arugula and enjoy!