Preheat your oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for 45-120 minutes until fork-tender. Let them cool, then peel and slice.

In a dry skillet, lightly toast walnut halves over medium heat until fragrant, about 5 minutes. Finely grate a portion of the toasted walnuts for your vinaigrette.

In a mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, grated walnuts, kosher salt, and freshly ground black pepper until the mixture is emulsified and smooth.

In a large bowl, combine sliced roasted beets with the homemade vinaigrette. Gently fold in crumbled feta cheese and chopped fresh parsley just before serving to maintain freshness.