I saw Katie Lee on the Kitchen (foodnetwork), do a version of this salad and I tried with a few different ingredients based on what I had available. Katie had cheddar cheese instead of feta, but I think both work.
Also, I have used pickled beets and roasted beets, I prefer pickled.
Roasted carrots peel, chop and cover with olive oil, honey, salt & pepper – roast 40 mins or so on 350 degrees. If you are roasting beets, combine with the carrots but do not add honey – they are sweet enough.
pecans or walnuts – chopped
buttermilk herb dressing