Bring to a boil: Pour a bottle of balsamic vinegar into a small saucepan over medium-high heat and bring to a boil.

Simmer and reduce: Lower the heat to medium-low. Simmer gently until reduced by half and the consistency matches thin maple syrup.

Cool and store: Watch closely toward the end to prevent burning. Remove from heat and cool completely. Store leftovers in a glass jar in the fridge.

Boil the beets: Place beets in a large saucepan. Add enough water to cover them completely.

Slice and assemble: Drain and cool the beets. Peel and slice into medium rounds or wedges.

Combine the base: Toss baby arugula, sliced onions, toasted pecans, and raisins in a large bowl.

Layer the toppings: Arrange the beet slices over the arugula leaves and sprinkle with crumbled Greek feta cheese.

Emulsify the vinaigrette: Combine ⅓ cup of the balsamic reduction and honey in a mason jar. Gradually whisk in the extra virgin olive oil.

Season and dress: Season with salt and black pepper. Secure the lid, shake vigorously, and drizzle over the salad just before serving.