In a medium-size bowl, whisk together vinegar, jelly, oil, salt and pepper.
Place sliced beets in marinade and toss to coat. Cover bowl and place in refrigerator for 20 minutes to marinate.
Preheat George Foreman grill by plugging it in, or setting it to MAX, 400°F or setting 4. Place marinated beets on preheated grill and close lid. Grill for 10 minutes until tender.
Note: if grilling on Indoor/Outdoor grill, grill for 5 minutes per side.
Meanwhile, assemble salad. In large bowl, toss together arugula, Gorgonzola and pine nuts.
Add cooked beets and toss to combine.
In a small bowl, whisk together dressing ingredients. Drizzle over salad and toss to coat.
Enjoy as a side salad or add favorite cooked protein.