Preheat oven to 375 °. Place the beets into a large bowl and drizzle with 1/4 cup olive oil, salt and pepper. Lay out 2 large squares of aluminum foil and place 3 beets onto the center of each sheet. Fold the foil into 2 envelopes, sealing the beets into the packets. Place the packets into a baking dish and bake in oven until tender (1-1 1/2 hours). Open the foil and allow the beets to cool until they can be handled and then peel and slice. Lay the spinach leaves on an attractive adulteresses serving platter. Sprinkle pieces of tomato and lay avocado and onion slices on top. Lay the sliced warm beets over the salad and top with crumbled feta cheese.

Whisk together the balsamic vinegar, 1/2 cup olive oil and Dijon mustard until smooth. Pour over the salad to serve.

Bring water to a boil. Add hot water to a medium bowl along with the orange juice and jello flavoring packets and dissolve thoroughly. Chill until syrupy (30-40 minutes)in a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad). Chop celery finely and set aside. Peel rind close to the zest. Grind rind and cranberries in food processor until chopped ever so thinly. Add sugar and mix with cranberry mixture. When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well. Or you can transfer into a mold. Refrigerate several hours until firm.