1 1/2 cups cooked beets, diced1/2 small  onion sliced thin
1/2 cup fresh fennel, dicedSea salt and pepper to taste
1 1/2 TB. extra virgin, cold pressed olive oil1 1/2 TB. pine nuts
3 TB. fresh lemon juice (or vinegar)Crumbled goat or sheep feta (optional) or Vegan Cheese
1 Avocado, dicedArugula or Romaine


  1. Peel, quarter, and boil beets in salted water about 25-30 minutes.
  2. Dice fennel and avocado.
  3. Combine vegetables and place on a bed of romaine or arugula.
  4. Whisk together olive oil, lemon (or vinegar), salt and pepper and pour over the vegetables.
  5. Top with pine nuts and goat or sheep feta.
  6. Serve warm or as a cold salad.