Cook the quinoa according to package directions. Typically, combine 1 cup dry quinoa with 2 cups water, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork and let it cool completely.

While quinoa cools, roast your beets if using fresh ones. Wrap them in foil, roast at 400°F for 45-60 minutes until tender, then let cool and peel. Cut into bite-sized cubes.

Prepare your chicken by grilling, baking, or using rotisserie chicken. Slice into strips or cubes. Season with salt and pepper if needed.

Make the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust seasonings as needed.

Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Watch carefully to prevent burning. Chop roughly once cooled.

Assemble your salad by placing arugula in a large bowl. Add cooled quinoa, chicken, beets, and walnuts. Drizzle with dressing and toss gently.

Top with crumbled goat cheese just before serving. Serve immediately for best texture.