• Preheat the oven to 425
• Line a large, rimmed baking sheet with parchment paper for easy clean-up.
• Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
  
• Using a sharp knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well.
• Place the beets on the prepared baking sheet.
  
• Drizzle the beets with the olive oil and sprinkle with salt in the pan.
• Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
• Cover with aluminum foil
  
• Roast for 45 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.
• The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer.
• Slice cooled beets to desired thickness
• Toast pine nuts in a skillet (no oil) if so desired

For the Balsamic Vinaigrette

• In a small bowl, combine all dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper) and stir well to combine
• Place sliced beets on arugula
  
• spread crumbled Feta cheese on top of beets and argula
• spread pine nuts over the salad also
• Add Vinaigrette to the salad to taste. If not serving the salad right away, shake the Vinaigrette again just before drizzling over the salad.