Pre-heat oven to 400 F. (200 C.) Peel 16 oz. (453 mL) of beets. Slice bigger ones in quarters and smaller ones in half. If you have large beets, aim for a size of a large strawberry, halved.
Toss sliced beets in a bowl with 2 tbsp. olive oil. Lay beets onto a foil-lined baking sheet, and bake for 30 minutes. Once done, cool beets in a refrigerated container for 20-30 minutes.
Once beets are cool, slice ½ small shallot thinly, and separate the rings. Slice sides off of 1 firm Anjou pear, then thinly slice from top to bottom.
Mix vinaigrette. Add 2 tbsp. olive oil, 1 tbsp. sesame oil, 2 tbsp. apple cider vinegar, 1 tsp. soy sauce, 1 tsp. honey dijon mustard and ½ tsp. honey to a jar and mix.
Assemble the salad. Add 5 oz. (141 mL) arugula (a standard package) to a bowl, then add 2 oz. (56 mL) crushed walnuts, 2 oz. (56 mL) dried cranberries, sliced shallots, sliced pears, roasted beets and a sprinkle of crumbled feta. Drizzle with vinaigrette and serve!