Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil after washing thoroughly. Place on a baking sheet and roast for about 45-60 minutes until tender. Let cool slightly before peeling.

In a small bowl, whisk together balsamic vinegar and olive oil until well combined. Add salt and pepper to taste; set aside.

In a large bowl, combine arugula, diced roasted beets, toasted walnuts, and pomegranate seeds.

Sprinkle crumbled feta cheese over the salad mix.

Drizzle the dressing over the salad and toss gently until evenly coated.

Serve immediately in plates or serving bowls, garnished with extra pomegranate seeds if desired.