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Preheat the oven to 400F and line a large sheet pan with parchment paper.
Toss the diced sweet potatoes and beets with the oil, salt, and ground black pepper in a mixing bowl until coated. Transfer to the sheet pan and bake until tender and slightly browned, 22 to 26 minutes.
While the vegetables bake, bring two cups of salted water to a boil, then add the dry quinoa, reduce heat to medium low, cover the pot and cook until the water is absorbed, 15 to 18 minutes.
Make the vinaigrette by whisking all ingredients together in a bowl or jar.
Add the arugula, cooked quinoa, sweet potatoes, beets, goat cheese, and pumpkin seeds to a salad bowl. Pour in the vinaigrette and toss until coated.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.