Step 1: Prepare and Roast the Beets
Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the beets under cool running water to remove any dirt. Trim off the leafy tops and the root tails, but leave the skin on for now—it will be much easier to remove after roasting. Place the cleaned beets on a large piece of aluminum foil. Drizzle them with 1 tablespoon of olive oil and a pinch of salt and pepper, then toss with your hands to coat them evenly. Wrap the beets tightly in the aluminum foil, creating a sealed packet. Place the packet directly on the middle oven rack and roast for 50-70 minutes. The roasting time will vary depending on the size of your beets. To check for doneness, carefully open the foil and pierce the largest beet with a fork or skewer; it should slide in easily with little resistance.

Step 2: Cool and Peel the Beets
Once the beets are tender, remove them from the oven and carefully open the foil packet to allow the steam to escape. Let them cool for about 15-20 minutes, or until they are comfortable to handle. Once cooled, the skins should slip off easily. You can use a paper towel to gently rub the skins away, which also helps prevent your hands from getting stained. If some spots are stubborn, use a small paring knife.

Step 3: Toast the Walnuts
While the beets are roasting or cooling, toast the walnuts. You can do this in a dry skillet over medium heat for 3-5 minutes, tossing frequently until they are fragrant and lightly browned. Alternatively, spread them on a small baking sheet and toast them in the 400°F (200°C) oven for 5-7 minutes. Keep a close eye on them, as nuts can burn quickly. Once toasted, set them aside to cool and then give them a rough chop.

Step 4: Prepare the Vinaigrette
In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, optional honey/maple syrup, and optional minced garlic. Whisk vigorously or shake the jar until the dressing is well-emulsified and slightly thickened. Season with salt and freshly ground black pepper to your liking.

Step 5: Assemble the Salad
Cut the peeled, roasted beets into bite-sized wedges or cubes (about 1-inch pieces). In a large salad bowl, create a bed of your chosen mixed greens or arugula. Arrange the chopped beets over the greens. Sprinkle the toasted walnuts and the crumbled feta cheese evenly over the top. Just before serving, drizzle the prepared vinaigrette over the salad.

Step 6: Garnish and Serve
Garnish the salad with the chopped fresh parsley or dill for a final touch of color and freshness. Give the salad a very gentle toss to combine the components slightly, or serve it layered as is for a more dramatic presentation. Serve immediately and enjoy the wonderful blend of flavors.