Urban Pi Beet Arugula Salad

4 small beets roasted with 1 Tlbs of olive oil and 1 Tlbs. of grapefruit Olive and Baker Balsalmic vinegar wrap in aluminum foil and place in a glass dish and bake on 350 degrees for 45 min.  and cut up in bite sized pieces

1 box of arugula

1/4 c. shaved fennel bulb
1/4 c. sliced almonds

1/4 c. olive oil
3 Tlbs. grapefruit balsamic Olive and Baker Vinegar
2 tsp agave

Combine:  cooked beets, arugula, fennel, almonds and pour dressing over and serve with Riccota Cheese