Apples: cut into smallish pieces. Cheese: choose sharp cheese, like goat cheese or sharp cheddar. Cut into small pieces, smaller than the apple pieces, or crumble. You want about half the amount of the apple. Drizzle of honey: I used about 1 Tbls. per apple in the salad. Sprinkling of herbs: choose mild, sweetish herbs, like fennel seed or leaves, poppy seed, lavender buds, or mint.

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1 cup grated apple 2 cups grated carrot 2 tsp fennel seeds 1 cup chopped pears ½ cup chopped celery ½ cup chopped nuts ½ cup grated cheese 1 tsp lavender buds ¼ cup plain yogurt

Combine all ingredients and chill.

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1 pound beet roots ½ cup apple juice, or other fruit juice 2 Tbsp olive oil 1 Tbsp minced chives 1 Tbsp minced mint 1 Tbsp minced thyme ½ tsp salt 2 cups, packed, chopped lettuce and beet greens

Scrub the beets and grate with a large-holed grater. Toss with the lettuce and greens. Combine the juice, olive oil, and salt to taste. Toss with the beets and greens.

Serves 4.

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