Preheat oven to 425 degrees Fahrenheit. Halve, peel, and chop the onion into 1 inch squares. Peel and dice the beet into 1/2 inch cubes. Cut the potatoes into 1/2 inch cubes. Toss potatoes and onion on sheet pan in olive oil, salt, and pepper. Roast for 25 minutes. Add the beets in the last 10 minutes. 

Toss the beets in a bowl with a drizzle of honey and a drizzle of balsamic vinegar. Salt and pepper then add to roasting pan in last 10 minutes of cooking. 

While the vegetables are roasting, cook the quinoa in the chicken stock. This can be done on the stove top for 20 minutes over medium heat or in the instant pot on the rice setting. 

In a large bowl, add 1 tbsp honey and 1 tbsp balsamic vinegar. Whisk together until combined. Add the arugula and toss to coat. Add a large drizzle of olive oil, salt and pepper. 

Top the coated arugula with the quinoa, then when the vegetables are completely roasted, add a large scoop of them over a serving of the arugula, then top with walnuts and feta.