Begin by washing the beets under cold water to remove dirt. Trim the ends and slice larger beets in half for even cooking. Choose your cooking method: roast in the oven at 400°F for 50-60 minutes until tender, boil for 50-60 minutes, or pressure cook for 20 minutes.

Transfer cooked beets to an ice water bath to cool down quickly. Peel the skins using your hands or a paper towel and cut into 1-inch chunks.

Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Add maple syrup and stir for 1 minute until pecans are caramelized. Spread on parchment paper to cool.

In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic powder, black pepper, and sea salt. Let it sit to meld flavors.

In a large bowl, combine arugula, chilled beet chunks, and cooled pecans. Crumble feta cheese on top, drizzle with vinaigrette, and toss gently.

Serve immediately for best flavor and presentation.