If beet is uncooked, cook it until it feels soft when sticking a fork in it (about 30 minutes).

Mix olive oil and lemon juice in a small bowl.

Chop dill, green onion (tops and bulb), and fennel (frond and stalk). Mix with the olive oil and lemon juice.

Finely chop the beet and set aside.

Chop almonds and side aside.

Place arugula into large bowl and mix in minced beet.

Spoon dressing onto arugula and mix.

Top salad with almonds and cheese.