Wash the beets, wrap them in foil (each separately) and put them in the oven for 40 minutes.
Take out the finished beets, unwrap and let cool.
At this time, the sauce is being prepared. Put the avocado, chopped celery and lemon juice in a blender, squeeze out the garlic and scroll, then add the cottage cheese and yogurt, scroll again.
Cut the beetroot into slices and, alternating with the sauce, spread on arugula. Garnish with cherry tomatoes, celery leaves and pine nuts.