Spinach Salad with Beets and Pecans

Ingredients

• 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 teaspoon Gefen Honey
• dash black pepper