Place the wild rice in a medium saucepan with 1 teaspoon kosher salt and water to cover by about 3 inches (7.5 cm).
Bring to a boil, reduce the heat to a lively simmer, cover, and cook until the wild rice is fully tender and most of the grains have opened up, about 45 minutes.
Check on occasion to make sure the water hasn’t cooked off. All the water may not be absorbed, so drain thoroughly. Set aside.
Meanwhile, heat the oven to 375°F (190°C).
Toss the beets with 2 tablespoons olive oil, season generously with salt and pepper, and spread in an even single layer on a sheet pan (use two pans if necessary to avoid overcrowding the beets).
Roast until the beets are tender and getting browned and slightly shriveled, 15 to 30 minutes, depending on the density of your beets. Transfer to a bowl, sprinkle with the vinegar, toss, and let cool.
Assemble the salad in a large, wide serving bowl: Spread the wild rice on the bottom of the bowl.
Distribute the cucumbers and scallions over the rice, then drizzle about one-third of the ranch dressing over all.
Arrange the beets in a layer on the cucumbers, distribute the dill and half the walnuts on the beets, then drizzle with another one- third of the dressing. Finish with the feta, the remaining walnuts, and the rest of the dressing.
Toss right before serving, making sure everyone gets bites of everything in their portion.
Stir all the ingredients for the Yogo Ranch dressing together , making sure the honey gets dissolved. Taste and adjust with more of any of the seasonings.
For the best flavour, let the dressing sit for at least 30 minutes, so the ingredients can share their flavours with one another. Store in the fridge for up to 1 week.