Preheat oven to 400°F / 200°C (180°C fan-assisted).

Tightly wrap the beets in a double layer of foil and roast on a baking sheet in the middle of the over until tender when pierced with a knife, 1 to 1 1/4 hours (depending on size). (Alternatively, use a covered baking dish, such as a casserole or Dutch oven brushed with olive oil to cook the beets in the oven).

When beets are cool enough to handle, peel them, rubbing the skin off with a paper towel, discarding stems and root ends, then cut into 1,5 cm wide cubes. Transfer to a serving bowl to further cool.

Meanwhile, in a small bowl, which together the oil, pomegranate molasses or balsamic vinegar, salt and pepper.

Once the beets have reached room temperature, toss them with the dressing, dill and half the feta. Serve sprinkled with the walnuts, remaining feta and a little extra dill, to garnish.