Preheat your oven to 400°F (200°C). Prepare the beets for roasting by washing them and trimming the stems.

Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender.

Once roasted, unwrap the beets and allow to cool for about 10 minutes. Peel the skin off and slice into bite-sized pieces.

Slice the top and bottom of the oranges, peel them, and segment over a bowl to collect juices.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.

On a large platter, arrange the sliced beets and orange segments. Top with red onion and crumbled feta.

Drizzle the dressing over the salad and sprinkle walnuts on top. Serve and enjoy!