Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim the tops and tails, toss with olive oil, salt, and pepper, then spread on a baking sheet.

Roast the beets for about 30 minutes, checking for doneness with a fork. Once tender, remove from the oven and allow to cool.

Toast walnut halves in a dry skillet over medium heat for about 5-7 minutes, stirring occasionally until they are fragrant and golden brown.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Stir in chopped toasted walnuts.

Peel the cooled beets, cut into bite-sized pieces, and toss with the walnut vinaigrette.

Transfer to a serving platter, sprinkle crumbled feta and reserved walnuts on top, and finish with chopped parsley.