Roast or boil your beets.

If roasting, preheat the oven to 425 degrees F, brush the outsides of the beets with olive oil and roast for 45-60 minutes until able to pierce with a fork.

If boiling, bring a pot of salted water to a boil. Boil beets for 20-25 minutes until able to pierce with a form. Peel beets and set aside. 

Combine apple cider vinegar, honey, grated garlic, dijon, and salt and pepper in a bowl then slowly whisk in olive oil until the mixture becomes emulsified. Set dressing aside. 

To build the salad, place the mixed greens in the bottom of the bowl. Top with cooked beets, Kanzi apples, pistachios, feta, parsley, basil, and mint. Top with dressing and serve.