Preheat oven to 325 degrees. Drizzle oil on beets and toss to coat, adding salt and pepper. Bake for 60 – 75 minutes or until easily pierced with a fork. Allow to cool for 20 minutes. Then use paring knife to remove skins off the beets, then cut beets into bite-size pieces.
Mix together honey, red chili, garlic sauce and red wine vinegar in a small bowl. Add the olive oil to finish the agrodolce marinate. Season to taste with salt and pepper.
Combine beets and marinade, tossing well. When ready to serve toss the arugula leaves in with the beets. Place on a serving plate and top with nuts.
