Preheat your oven to 400°F (200°C). Wash, peel, and chop the medium beets into bite-sized wedges. Spread them on a parchment-lined baking sheet.

Drizzle the beets with extra virgin olive oil and sprinkle with sea salt. Roast in the oven for about 25–30 minutes, flipping halfway through.

Once roasted, allow the beets to cool for about 10 minutes.

Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until golden brown and fragrant.

In a small bowl or mason jar, combine olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Whisk until well blended.

In a large bowl, add the baby arugula and pour half of the dressing over it. Toss until well coated.

Top the arugula with the roasted beets, crumbled feta, sliced red onion, avocado, and toasted walnuts.

Drizzle the remaining dressing over the assembled salad before serving.