Usually, fruit in salads isn't my thing (juvenile, I know), but this recipe is the exception every time. Initially, I went through the entire process of steaming, peeling, and preparing fresh beets. However, I've discovered that canned beets work just as well. The only non-negotiable here is the salad dressing! While the recipe suggests balsamic, I strongly encourage you to go the extra mile and prepare the linked dressing. 

For more - I serve this with chicken marinated in olive oil, red wine vinegar, dijon mustard, Worcestershire sauce, garlic, salt & pepper.