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Wash and trim your beets, then choose a cooking method. A pressure cooker cooks them in 20 minutes, boiling takes 50-60 minutes, or roast at 400°F for additional flavor.
After cooking, transfer the beets to ice water to cool down, peel them and cut into 1-inch chunks.
Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, add maple syrup, and cook for about a minute. Cool on parchment paper.
Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic powder, black pepper, and sea salt in a mixing bowl. Let sit to meld flavors.
In a large bowl, combine arugula, roasted beets, candied pecans, and crumbled feta cheese. Drizzle with dressing and toss gently.
Serve immediately for best texture and crunch.