Start by placing baby arugula in a large serving bowl or platter.

Cut the cooked beetroots into wedges and arrange them on top of the arugula.

Scatter crumbled feta and chopped walnuts over the beets.

In a sealed jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Shake until well emulsified.

Just before serving, drizzle the dressing over the salad and toss gently.