Golden Beet and Arugula Salad with Strawberry

One of my favorite restaurants in Boston, across from the Prudential Center is The Atlantic Fish Company.  They are renowned for their swordfish chop - the only time I've had a bone-in fish chop - outstanding.  But what is even more outstanding is their golden beet and strawberry salad.  It has been quite some time now, but this is what is burned into my memory.
2 golden beets, washed
4-6 strawberries, quartered lengthwise
2 cups arugula
2 cups iceberg or romaine lettuce, torn
1/4 cup purple onion slices
2 oz goat cheese, crumbled
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds

Dressing:
2 Tbsp sherry vinegar
3 Tbsp extra virgin olive oil
dash salt and freshly ground pepper

Advance work - A few hours ahead:
Preheat oven to 375F. Trim the beets of their stalk and root tail. Place the beets on a large sheet of aluminum foil. Drizzle about a tablespoon of olive oil over the beets and wrap them in the foil together tightly. Roast for an hour. When cooked, remove from the oven and allow to come to room temperature. Refrigerate until ready to use.

When ready to eat - Assembly:
Whisk together the dressing in a small bowl. Toss together the arugula and iceberg leaves. Peel and slice the beets. Top the lettuce with the beets, strawberries, onion and cheese. Sprinkle the seeds on top. Pour the dressing evenly over the salad and serve.

Serves 4 as a side dish.

The Prudential overlooking the Charles River, Boston