Preheat the oven to 200°C (390°F). Slice raw beets into ½ cm (0.2 inch) slices. Drizzle the slices with two tablespoons of olive oil and place them on a baking sheet lined with parchment paper. Sprinkle with salt and thyme and roast in the oven for about 40 minutes.

While the beets are roasting, toast the walnuts in a skillet over medium heat until they turn golden brown and release their aroma.

In the small bowl, combine the honey balsamic dressing ingredients: white balsamic vinegar and honey with olive oil.

To assemble the salad, start by evenly placing arugula leaves on two platters or salad bowls. Add Roasted Beets and Orange Segments: Once they are cool enough to handle, arrange the roasted beets and oranges on top of the arugula. Crumble feta cheese and sprinkle the toasted walnuts on top. Add the dressing over the salad just before serving, and toss gently to combine.