1. Wash and scrub the dirt off of the beets with a vegetable brush. Put the beets in a medium sized  boiling pot. Fill until beets are almost covered in water. Check often to fill back up with water because it will boil down. The beets will be done when you can easily stick a fork in them. Cook on medium to medium high heat. Cook 20 to 40 minutes.
2. When beets are done drain them and rinse in cold water. Drain again and let them cool. Once they have cooled you can scrape the skin off the beets with the side of a knife.
3. After cleaning the beets wash them and pat them dry with a paper towel. Slice them about ¼ of an inch thick.
4. Lay out the baby spinach on a plate or plater as the foundation bottom layer of the salad.
5. Add the sliced Beets on top of the baby spinach. Arrange the beets in any way you would like them. Either flat or slightly layered on top of each other.
6. On top of that add the sliced red onion rings. About 3 to 4 slices. Detach the rings from each other and lay them out on top of the beets over lapping them or however you want your salad to look.
7. Crumble up your Vegan Violife Feta cheese and sprinkle on top of the beets and red onion rings.
8. Next warm the Orange Lemon Sauce slightly and stir until smooth. Then dribble the warmed Orange Lemon Sauce over the salad.
9. Sprinkle the cranberries on.
10. Then add the chopped honey roasted pecans last on top.

Honey Roasted Pecans

1. Preheat oven to 350°
2. Stir together in a small bowl honey and pecans, making sure to coat them well.
3. Spread out pecans in 1 layer in a shallow sheet pan and sprinkle with coconut sugar.
4. Bake for 15 minutes, take out of oven and stir and then continue baking for 5 minutes more.
5. While pecans are still warm transfer them to a sheet of parchment paper or foil. This has to be done quickly because then want to stick together. Separate them with a fork.
6. Cool completely before removing from parchment.
7. Keep pecans in the parchment paper in an air tight contain until ready to use. Good for 3 days.