2 beets
3 cups baby spinach, washed
1/4 cup pecans, roasted
1/4 cup crumbled feta cheese
1 cup strawberries
2 tbsp. balsamic vinegar
1/3 cup olive oil
1 tsp. honey
Sea salt, to taste

Cook beets in boiling water for 30 minutes or until tender.  Drain beets and set aside to cool.  Put spinach into a large salad bowl and mix with crumbled feta and roasted pecans.  Slice beets into thin half moons and add to salad.  Puree strawberries in a blender or food processor with balsamic vinegar, olive oil and sea salt.  Drizzle strawberry dressing onto salad.