Roast the Beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, then peel and cut into wedges.
Prepare Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
Assemble Salad: On a serving platter, arrange the mixed greens, beet wedges, feta, pomegranate seeds, and toasted walnuts.
Dress & Serve: Drizzle dressing over the salad just before serving.
Serving & Storage Tips
