Preheat oven to 425 degrees.
Wrap each beet in aluminum foil. Roast on baking sheet for 30-40 minutes or until fork tender. When cool enough to handle, peel off the skins and slice into bite size pieces.
Dress the arugula with balsamic vinaigrette.
Divide the goat cheese in half and spread on one slice of bread per sandwich. Then place figs on top, followed by the beets, arugula and other slice of bread.