Beet Salad

8-10 small beets or 4-5 large beets (cooked, peeled and cut into bite size pieces)
(enough to make about 6 cups) 
2 mandarins sectioned and cut in half
2 medium pears, firm but not rock hard chopped into small pieces
1/2 cup dried cranberries or fresh dates chopped

NOTE: you can substitute different fruit if you like. I have used mostly mandarin in the past
1/2 red onion sliced thin and separated
4 mini cucumbers sliced
1/2 ripe mango chopped

3/4 cup feta or goat cheese crumbled 
(separated into 1/2 cup and 1/4 cup)

1/2 cup walnuts or slivered pecans or cashews (optional)

Bag or small container of mixed greens

1/4 cup balsamic dressing
1/4 cup olive oil
Juice of one lemon
1 tbsp chopped basil
1 tbsp chopped parsley
1/2 tap onion powder
1/4  cup honey
1/4 cup plain yogurt

Combine all ingredients for salad except 1/4 cup of crumbled cheese 

Mix all dressing ingredients well (I put them in a jar) and shake well.

Pour about 1/2 cup of dressing over beet salad and mix well.
Just before serving sprinkle the rest of the cheese and a few nuts on top for a nice colour contrast.
Serve over mixed greens with additional dressing if desired.