Preheat oven to 350.
Whisk together all dressing ingrediants.
Set beets in small roasting pan and roast until tender, approximately 1/2 - 1 hour depending on size of beets.
Cool beets and peel. Cut into cubes; toss w/ 1/4 of dressing and set aside for at least 10 minutes.
Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter fennel slices and crumble cheese on top. Drizzle additional dressing as desired.
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