Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil for easy cleanup. Individually wrap each beet tightly in foil and arrange them on the lined baking sheet. Roast for about 1 hour or until the largest beet can be effortlessly pierced with a knife. Once baked, unwrap the beets and allow them to cool to room temperature. Peel off the skins, then slice the beets into halves before cutting them into wedges.

Place a dry skillet over medium heat and add the pecans. Toast them, stirring frequently, until they become golden and fragrant. Remove from heat and set aside to cool.

In a large mixing bowl, spread out the arugula. Layer on the sliced beets, crumbled feta cheese, toasted pecans, and dried cranberries.

In a small mason jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper. Secure the lid and shake vigorously until the dressing is fully emulsified.

Drizzle the vinaigrette over the salad just before serving. If preparing in advance, store the dressing separately and shake well before adding it to the salad.