3 small beets (or use 2 Gefen Organic Beets and skip the roasting step)

1 tablespoon canola oil

1/4 teaspoon salt

3-4 cups baby spinach, cleaned

1 handful pecans, toasted

1 hunk of fresh mozzarella cheese, cut in small cubes

2 teaspoons  Bartenura Balsamic Vinegar

1 teaspoon Kedem Red Wine Vinegar or white wine vinegar

1 tablespoon Gefen Olive Oil or other good olive oil

1/4 teaspoon salt

1 teaspoon Gefen Honey

dash black pepper