Preheat your oven to 400°F (200°C). Wash the beets, wrap each in aluminum foil with a drizzle of olive oil and a pinch of salt. Roast on a baking sheet for 45 to 60 minutes until a paring knife glides into the center with zero resistance.

Slice off the top and bottom of the oranges. Stand upright and slice down the sides to remove all peel and pith. Lay the fruit on its side and cut into 1/4-inch (6mm) orange citrus wheels.

Place walnut pieces in a small dry skillet over medium heat. Toast for 4 to 5 minutes, tossing frequently, until you hear a faint crackling sound and smell a deep, nutty aroma. Cool on a separate plate.

In a glass jar, combine olive oil, white wine vinegar, honey, Dijon mustard, and kosher salt. Seal tightly and shake vigorously for 15 seconds until fully emulsified and translucent.

Once cooled, use a paper towel to rub the skins off the roasted beets. Slice them into 1/4-inch (6mm) rounds to match the citrus wheels.

In a shallow white ceramic bowl, lay down the mixed greens and baby spinach. Arrange alternating slices of roasted beets and orange wheels in an overlapping pattern. Scatter crumbled feta and toasted walnuts over the top.

Drizzle the translucent vinaigrette evenly over the salad, allowing it to pool slightly at the citrus edges. Garnish with tiny delicate microgreens and cracked black pepper flakes. Serve immediately.