Step 1

Cover the beets with water in a medium pot and bring to a boil.

Step 2

Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes.

Step 3

Peel and dice into small cubes; set aside to cool.

Step 4

Season scallops with salt and pepper.

Step 5

Heat a large nonstick pan on a medium-high heat.

Step 6

When the pan is hot, spray with oil and place scallops in the pan.

Step 7

Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes.

Step 8

Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook.

Step 9

Remove from the pan.

Step 10

Make vinaigrette by whisking the dressing ingredients in a small bowl.

Step 11

Toss with the arugula.

Step 12

Evenly divide the arugula between four large plates.

Step 13

Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each.

Step 14

Serve immediately.