Colourful and perfect to take on your next family gathering, this salad has sweet, salty and peppery all in one dish. Pack the dressing separately and then drizzle over the salad just before serving.
Wrap beets with foil and roast in preheated 400 F (200 C) oven for about 1 hour or until tender when tested when knife is inserted into a beet. Let cool before peeling and cut each beet into 8 wedges.
Spread arugula onto platter and top with orange slices and beet wedges. Sprinkle with feta.
In a small bowl, whisk together oil, lemon juice, oregano, garlic, salt and pepper. Drizzle all over salad to serve.