3 roasted beets cut into cubes
Big hunk of feta cheese cut into cubes (I prefer French feta because it is milder)
Micro-greens or Green sprouts
One orange peeled and sliced into small pieces
Half a bag of edamame
White Balsamic Vinaigrette (3 tsp. white balsamic vinegar, 9 tsp. olive oil, 1 tsp. dijon mustard and 1 tsp. soy sauce)
Preheat the oven to 350. Wrap the beets in tin foil and roast until they are roast. Let cool. The skin should slide off, cut into cubes.
Whisk together the vinegar, mustard and soy sauce. Then whisk in the oil slowly until completely immersed. The vinaigrette should be thick.