Line a baking sheet with foil. Preheat the oven to 450 degrees F.
the vinegar, shallots, and honey
in a medium bowl to blend
. Gradually whisk in the oil. Season the vinaigrette
, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing
to coat. Place the beets on the prepared baking sheet and roast
until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula
, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado
and goat cheese, and serve.