1. Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until they are fragrant. Set aside to cool.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create a simple vinaigrette.
4. Once the beets are cool enough to handle, peel them and slice them into thin wedges.
5. In a large salad bowl, combine the sliced beets, crumbled feta, toasted walnuts, and chopped parsley. Drizzle with the vinaigrette and gently toss to combine.
6. If desired, serve the salad over a bed of arugula or mixed greens for an added layer of flavor and texture.

This salad is best enjoyed fresh, with a generous sprinkle of love and perhaps a quick story shared around the table.