Place beets in groups of two on a piece of aluminum foil. Drizzle with extra virgin olive oil, cumin seeds, and salt and pepper.
Fold the aluminum foil in half lengthwise and join the edges over the beets, rolling the edges down securely. Fold the opposite edges of the aluminum foil inwards, sealing the ends. Repeat with the other beets, making a total of 3 aluminum foil packets with 2 beets each.
Roast at 400°F for around one hour, until the beets are easily pierced with a fork. After they are soft, remove from the foil and let cool. Then, remove the skins and chop the beets.
While the beets roast, chop the mozzarella cheese and white onion. Add cheese, onion, pecans, and chopped roasted beets to arugula/spring greens mix.
Make the dressing by combining balsamic vinegar, extra virgin olive oil, Swerve and cumin seeds. Shake the mix and immediately pour over the salad prior to serving. Enjoy!