Beet and Feta Cheese Salad

This salad is healthy and absolutely delicious. Use only fresh beets, and bake them. Baked beets are really good. Use as much of the ingredients as you want. There are no set amounts.

Romaine lettuce, torn
Fresh beets
Red onion, sliced thin
Avocado, peeled and chunked
1  can  yellow and white corn, drained
Feta cheese, crumbled
2  parts  balsamic vinegar
1/2  part  canola oil or other vegetable oil
1/2  part  olive oil
Sweet & Low sweetener, to taste
Salt and black pepper

Prepare the dressing by combining about two parts of balsamic vinegar and one part of the oil combination. (You can use all of one type oil, but the mixture is best.) Use enough sweetener to taste. (I use less than one packet of Sweet n' Low brand.) Add salt and pepper to taste.

Cut the stems off fresh beets, leaving about 1" of stems on beets. Bake @425° for about one hour. When cool, peel and chunk. Toss a small amount of dressing on the beets, just enough to coat them. Set aside.

Combine remaining salad ingredients. Toss with dressing before adding the beets. The beets will discolor the entire salad, so adding them after the salad is tossed will help avoid this.