Preheat oven 350 degrees. Trim beets and place them in foil with a bit of water. Steam beets for about 45 minutes or until fork tender.
To make the herb olive oil dressing, add all ingredients together and stir to completely coat all the herbs. This recipe makes extra.
Chop kale and add to a bowl with arugula. Drizzle a few tablespoons of the herb olive oil over the top with a pinch of salt & pepper. Mix around the dressing to evenly coat the salad. Keep in the refrigerator until ready to serve.
In a small skillet over medium heat, toast pine nuts until slightly golden brown. Slice red onion thin or use a mandolin slicer.
When the beets are done, rinse under cold water and peel. Slice into ⅛ inch thick pieces. Add beets to a bowl, drizzle with 1 tablespoon of the olive oil dressing and sprinkle with a pinch of salt. Mix to coat all beets.
To assemble, layer beets with the kale salad. Add red onion, sprinkle with feta cheese and pine nuts. Drizzle a bit more herb olive oil over the top.
Recipe by Fig & Thyme at https://www.figandthyme.com/roasted-beet-salad/