Place unpeeled beets in small casserole dish. Roast, uncovered for about 45 minutes or until tender. Let cool 10 minutes; peel and cut into quarters.
Meanwhile make the dijon vinaigrette by combining dijon mustard, 2 tsp olive oil and red wine vinegar in a small jar and shake well.
Use a mortar and pestle to crush the caraway seeds and 2 tsp olive oil into a paste. Rub onto the pork chops. Cook pork on a preheated grill or grill pan for 3-4 minutes on each side.
Place beet, cheese, radish and arugula in a large bowl with the vinaigrette and toss to combine. Serve salad with the pork.