3 medium sized beets, any variety (I used a mix of red and golden beets)
a small drizzle of olive oil, for roasting the beets
1 ripe pear, chopped into 1/2 inch pieces
1/4 cup walnuts, toasted
1/4 cup feta cheese, crumbled (or more)
a few handfuls of salad greens of your choice
1/4-1/2 cup cooked quinoa (optional, for a heartier salad)
micro sprouts, for garnish (also optional)
1-2 tablespoons walnut oil
a drizzle of balsamic vinegar
a drizzle of honey
salt & pepper