Cook frozen Birds Eye Garden Peas following packet directions, drain and set aside.
Heat a non stick frypan over medium heat. Add brown sugar and lemon juice and cook for 1 minute stirring continuously until the mixture is syrupy. Add walnut halves and gently toss through. Remove walnuts and place on a baking paper lined tray in a single layer to cool.
Arrange Edgell Baby Beets, lettuce leaves, fetta, peas and walnuts on a serving platter. Combine remaining ingredients and serve drizzled over the salad.