Preheat oven to 400 degrees F (204 C) and set out a large baking sheet.
Add sliced beets to the baking sheet and toss with olive oil, salt, and pepper. Toss to combine, then bake for 20 minutes, flipping at the 10-minute mark to ensure even baking.
Meanwhile, prepare the dressing in a small bowl or jar with a lid. Add balsamic vinegar, olive oil, maple syrup, and a healthy pinch each salt and pepper and whisk or shake to combine.
To a large bowl, add arugula, roasted beets, cherries, hazelnuts, and vegan feta (optional). When ready to serve, add dressing and toss to coat. Best when fresh.
Video
Notes
*If using raw hazelnuts, toast in a dry skillet over low-medium heat for ~8-10 minutes, stirring frequently, until fragrant. Or roast on a bare baking sheet at 350 F (176 C) for 12-15 minutes.
*Nutrition information is a rough estimate calculated without optional ingredients.