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To prepare vinaigrette: Crumble oregano into a small dry skillet. Toast over low heat for a minute or two. Add oil, vinegar, minced garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat until just warm, about 1 minute. Transfer to a large bowl and whisk until well combined.
To prepare salad: Drain the soaked beans, transfer to a large saucepan and cover with fresh water by about 2 inches. Bring to a gentle boil; add garlic and bay leaf. Reduce heat, skim any foam, partially cover, and simmer gently for 20 minutes. Add salt and continue simmering until the beans are tender, testing frequently for doneness, 20 to 40 minutes more.
Drain the beans; discard the garlic and bay leaf. Return to the pan, stir in 1/3 cup vinaigrette; let marinate for about 30 minutes. Add onion to the remaining vinaigrette; marinate for 30 minutes.
Meanwhile, place the beets in a medium saucepan, cover with cold water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 20 to 30 minutes. Rinse with cold water to cool slightly. Peel and cut the beets into wedges.
Gently toss the beans, beets and spinach with the onion and vinaigrette to combine. Serve topped with olives and feta.