Drizzle 1 Tbsp olive oil and the salt over beets, wrap in tin foil. Bake for45-50 minutes, test for doneness by piercing with fork.
Let beets cool for 15 minutes. Cut mozzarella and beets into slices. Layer each one after the other. Top with chopped basil, the remaining olive oil, and balsamic glaze. Place on a bed of Arugula.
