Place the beets in an 8x8 baking dish and fill the dish with one inch of water. Cover the dish with foil. Roast the beets for 40 minutes to an hour, until they are fork-tender. Allow the beets to cool before gently peeling the skins with your fingers. Once the beets have been peeled, slice them into 1/2" thick rounds or wedges.
Lay the carrots on a large baking sheet and toss with olive oil and sea salt. Roast for 20 minuts, flipping halfway through. Toss with honey and roast for an additional 5-10 minutes, until the carrots are tender and golden brown.
Meanwhile, make the vinaigrette. Whisk together the lemon juice, olive oil, honey, salt, and pepper.
In a salad bowl, toss together arugula, roasted carrots, beets, and the citrus vinaigrette. Crumble the goat cheese over the salad and top with pecans.