Preheat your oven to 400°F (200°C). Wrap each trimmed beet tightly in aluminum foil and place them on a baking sheet. Roast for 55 to 60 minutes, or until a sharp knife slides easily into the center of the largest beet.

Carefully open the foil packets to let the steam escape. Let the beets cool for 15 minutes. Under cool running water, gently rub the skins off using your thumbs or a paper towel. Cut the peeled beets into bite-sized wedges.

Place the chopped walnuts in a dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until fragrant and golden brown. Transfer to a plate to cool.

In a small bowl or measuring cup, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper until completely combined.

Add the baby arugula to a large salad bowl and toss with half of the dressing. Arrange the roasted beet wedges, crumbled feta, and toasted walnuts on top of the greens. Drizzle the remaining dressing over the salad just before serving.