In a mixing bowl combine beets, 3 tablespoons of zaatar spice blend, olive oil, and pinch of salt.
Roast at 425 for 25 minutes.
In a small bowl whisk the lemon juice, olive oil, and pinch of zaatar.
In a large salad bowl combine arugula and thinly sliced red onion then toss with the salad dressing.
Place the beets, walnuts, and goat cheese on top and serve.