Peel beets. Place yellow beet in a small saucepan and cover with water. Bring to a boil, then lower to a
simmer and cook until it can be pierced with a fork. It should be soft enough to cut but not mushy.
Repeat with red beet using fresh water. Allow beets to cool.
For the dressing, pulse ingredients in a food processor or blender until combined. Shake vigorously before serving as contents tend to separate.
Cut cooled beets in chunks. Combine with arugula, avocado and walnuts in a large serving bowl. Toss with lemon zing dressing and top with feta cheese or protein of your choice.
Yield: 4 servings