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At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.
In a medium saucepan, cook beets, covered, in a small amount of lightly salted boiling water for 15 to 18 minutes for baby beets (or 30 minutes for medium beets) or just until tender. Drain and cool slightly. Peel or slip skins off beets. Halve baby beets or quarter small beets. Thread beets on skewers.
Sprinkle steaks with snipped rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the wood chips and rosemary sprigs over the coals. Place steaks and beet skewers on the grill rack over drip pan. Cover and smoke 14 to 16 minutes or until 145°F for medium-rare or 16 to 20 minutes or until 160°F for medium, turning once. Grill beet skewers 14 to 16 minutes or until heated through and lightly charred, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to manufacturer's directions.) Let steak stand for 5 minutes. Thinly slice steak diagonally across the grain into bite-size pieces.
Meanwhile, using a small sharp knife, remove peel and pith from oranges. Working above a bowl to catch any juice, section oranges; set aside. In a small screw-top jar combine olive oil, balsamic vinegar, 1 tablespoon orange juice and honey. Cover and shake well to combine.
On a large serving platter toss arugula with dressing to coat. Top with beets, reserved orange segments, goat cheese (or ricotta salata), shallot, walnuts and sliced steak.