Heat oven. Wrap whole, unpeeled beets in aluminum foil (1 large or a few small beets per package). Place on a baking sheet and roast until tender. Let cool, then remove the skins by rubbing them off with a paper towel.
Place cubed butternut squash on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, ground cinnamon, garlic powder, Kosher salt, and freshly ground black pepper. Toss to evenly coat, then roast.
Bring a large pot of water to a boil, then season with Kosher salt. Add string beans (or haricots verts) and cook. Remove immediately and place in an ice bath.
Layer arugula, string beans, and beets on a large platter or in a large mixing bowl. Top with crumbled goat cheese and pomegranate arils. Drizzle with balsamic vinegar, toss well, then divide between plates. We recommend serving with a pinch of flaky sea salt.