Roasted Beet Salad with Arugula, Goat Cheese, and Horseradish Vinaigrette

My Mom recently returned from a trip to Hood River, Oregon, and described this dish she encountered at the restaurant at Hood River Inn.  It sounded simple and delicious.  Spectacular, multicolored beets arrived in the first two CSA boxes, so I roasted them, used some for this salad, and pickled the rest. 

For two salads, simply cut peeled, roasted beets into chunks and toss them in a mixture of 2 tablespoons olive oil or Apres Vin grapeseed oil, 2 tablespoons vinegar, 2 teaspoons horseradish, 1/4 teaspoon salt and a few grinds of fresh pepper.  Let the tossed beets sit in the mixture for a while, then lift out and arrange them atop arugula on two salad plates.  Drizzle remaining dressing from the bowl over the salads, and scatter crumbled goat cheese atop.  I think any vinaigrette, especially perhaps cranberry or raspberry, would be just as delicious.