In a small saucepan, mix 1 cup of water with 2 tbsp apple cider vinegar. Add the beets and bring to a steady simmer. Cover partially and cook for 25–30 minutes until fork-tender. Let cool, peel, and cut into thin matchsticks.

Whisk together olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until smooth and emulsified.

In a medium bowl, combine the beet matchsticks, arugula, and pumpkin seeds. Drizzle with vinaigrette and toss lightly to coat. Sprinkle feta on top, toss gently again, and serve fresh.