For the dressing, whisk together in a small bowl all of the ingredients until smooth. Keep in the fridge until ready to serve.
For the salad, cook the quinoa until tender and then let rest until cooled.
Rinse and chop the lettuce and arugula and place in a large serving bowl. Open the can of beets and drain juices from the can. If you wish to boil, peel and season fresh beets you can definitely do that instead of using beets from the can.
Top the salad with the beets, croutons, quinoa, beet strips and cheese. Serve with the dressing over the salad.