1. Preheat your oven to 400°F. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until they are fork-tender. Let them cool before peeling and slicing.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper. If using honey, add it to the dressing and mix well.
3. In a large salad bowl, combine the roasted beets, mixed greens, red onions, and toasted nuts.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Sprinkle the crumbled feta cheese over the top and give it a final gentle toss to distribute the cheese evenly.
6. Serve immediately, or refrigerate for up to an hour before serving for a chilled version.

One tip Mama Lou always shared was to use the freshest ingredients possible, as they make all the difference in bringing out the natural flavors of the dish.