Creating Roasted Beet & Arugula Salad is straightforward when you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Beets: Wash and scrub the beets thoroughly. Trim the tops and roots, but leave the skin on.
3. Wrap and Roast: Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 30-40 minutes or until tender when pierced with a fork.
4. Cool and Peel: Once roasted, allow the beets to cool slightly. Use paper towels to rub off the skin easily.
5. Slice the Beets: Cut the peeled beets into wedges or slices, depending on your preference.
6. Prepare the Salad Base: In a large bowl, add the fresh arugula and toss with the sliced beets.
7. Add Nuts and Cheese: Sprinkle the toasted walnuts or pecans over the salad, followed by the crumbled feta cheese if using.
8. Drizzle Dressing: Pour the balsamic vinaigrette over the salad. Toss gently to combine all ingredients without bruising the arugula.
9. Taste and Adjust: Taste the salad and adjust the seasoning if necessary, adding more dressing or a pinch of salt.
10. Serve Immediately: Transfer the salad to a serving plate or bowl and enjoy!