2 beets, cut into 1/2-inch pieces

8 stalks asparagus (see note)

3 tablespoons Gefen Olive Oil

1/2 cup Gefen Hearts of Palm, sliced

1 cup honey-glazed pecans

6 cups lettuce

1/4 cup sugar

1/3 cup Bartenura Balsamic Vinegar

1 teaspoon salt

1 clove garlic, chopped or 1 cube Gefen Frozen Garlic

3/4 cup oil