Preheat the oven to 200°C (400°F). Place the beetroot wedges on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes or until tender.

In a large mixing bowl, combine the arugula, roasted beetroot, crumbled feta, and chopped walnuts.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper. Drizzle over the salad and toss gently to combine.