Drain the beets well, then cut into halved or quarters. Arrange the beets and avocado on top of the arugula, then crumble the goat's cheese over the top.
Whisk the oil and vinegar in a small bowl. Season with salt and freshly ground black pepper.
Drizzle the dressing over the salad and serve.
Tip: when you handle beetroot it is a good idea to wear gloves to prevent your hands from being stained.
Variation: For a beetroot and bean salad, substitute the rocket with 400 g (14 oz) lightly blanched baby green beans, replace the avocado with 1/3 cup (40 g) toasted slivered almonds, and use 175 g (6 oz) marinated feta instead of goat's cheese. Whisk 2 tablespoons of the oil form the feta with 1 tablespoon lemon juice and drizzle over the salad.
Per serving: 226 calories, 6 g protein, 19 g fat (7 g saturated fat), 7 g carbohydrate (7 g sugars), 3 g fibre, 297 mg sodium