Step 1: Prepare the Beets

1. Start by washing the beets thoroughly. You can roast them or boil them depending on your preference.
2. Roasting: Preheat the oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for about 45 minutes to 1 hour until they’re tender when pierced with a fork. Let them cool before peeling.
3. Boiling: Alternatively, boil the beets. Place them in a pot of water, bring to a boil, and cook for 30 minutes until tender. Once cooked, cool them and peel the skins off.
4. Once the beets are prepared and cooled, cut them into small cubes or slices.

Step 2: Prepare the Salad Base

1. In a large mixing bowl, add the greens (arugula or spinach) if you’re using them. These will add a bit of peppery flavor to complement the sweetness of the beets. If you’re skipping the greens, simply skip this step.

Step 3: Add the Feta Cheese

1. Crumbled or cubed feta cheese is what gives this salad its creamy, tangy flavor. Add about 1 cup of feta to your salad base.

Step 4: Add the Onions and Walnuts

1. Thinly slice the red onion and add it to the bowl for an added crunch and a mild sharpness. For extra texture and flavor, toss in some toasted walnuts or pecans.

Step 5: Make the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey (if using), salt, pepper, and lemon juice for a zesty dressing. Pour it over the salad ingredients and gently toss everything to coat evenly.