Drizzle 1 Tbsp olive oil and the salt over beets, wrap in tin foil. Bake for 50-60 minutes, test for doneness by piercing with fork.
Let beets cool for 20-30 minutes. Cut mozzarella and beets into slices. Layer each one after the other. Top with chopped basil, the remaining olive oil, and balsamic glaze. Place on a bed of Arugula.
