Prepping the Beets: Preheat your oven to 375°F (190°C). Clean the beets under running water, trimming off any green tops. Wrap each beet individually in aluminum foil. Place them on a baking sheet.

Baking the Beets: Slide the baking sheet into the preheated oven. Roast the beets for about 50 minutes or until they can be easily pierced with a knife. Once done, remove from oven and allow them to cool.

Preparing the Walnuts: While your beets are roasting, take a small skillet and add the walnuts. Toast them over medium heat until they’re fragrant. This takes about 3-4 minutes. Remember to shake the skillet often to prevent burning. Set the toasted walnuts aside.

Making the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until they meld into a harmonious blend.

Assembling the Salad: Once the beets have cooled, peel and slice them into thin wedges. In a large bowl, combine the sliced beets, toasted walnuts, and fresh spinach. Drizzle the dressing over the top. Toss the ingredients gently ensuring everything gets coated with the dressing. Sprinkle crumbled feta cheese on top for that creamy touch.