Leave root and 1 inch stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil. Bake at 425° for 45 minutes or until tender. Cool the beets slightly. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.
Combine feta cheese and the next 6 ingredients (feta through pepper); stir well with a whisk.
Divide greens evenly among 4 plates, and top with beet wedges. Spoon dressing over salad. Sprinkle with onion and parsley.
The salad was good, but we felt that the dressing was lacking some kind of spices. This would be much better with a low-fat buttermilk ranch dressing, or even just a light italian type dressing with crumbled feta.