Heat smoker to 250 degrees.
Peel beets.
Cut beets into uniformly sized large wedges.
Toss beets with olive oil and half of salt and pepper to coat.
Place beets into smoker on top of a large sheet of aluminum foil in a single layer.
Cook beets for approximate 1 hour, or until they are browned and slightly wrinkled on the outside.
Wrap beets in foil tightly to finish cooking.
Cook the beets for another half an hour, or until soft enough to bite through.
Remove beets from the smoker and chill in refrigerator while working on next steps.
With moistened hands to prevent sticking, work the goat cheese into approximately 1 tsp. sized spheres.
Heat a small sauté pan over medium high.
Place the pepitas into the pan and toast while stirring for about 2 minutes. They will be fragrant and crisp when complete.
Remove the pumpkin seeds from the pan and lay them out in a single layer.
Roll the goat cheese balls in the pepitas to coat the outside uniformly.
Remove the beets from the fridge, tossing them in a mixing bowl with the parsley and 3 Tbsp. of the vinaigrette to coat.
In the center of three large white plates, arrange a small pile of the beets in a single layer.
Fan out the arugula leaves on top of the piles.
Place the remaining beets on top of the arugula to form a tight central pile.
Spoon 2 to 3 Tbsp. of the vinaigrette in a moat surrounding the arranged pile of beets and arugula.
Place 3 or 4 of the goat cheese and pepita spheres off to one corner of the beets.
Scatter the remaining sea salt and the pepper on top of the beets to finish.
