3 Gold Beets
1 Red Beet
1 Medium Heirloom Tomato ( Yellow and Red Striped)
1/8 of a pint of Raspberries smushed. Set aside a few whole for a garnish
Mint to taste
Salt  (Red Sea Salt, Thyme infused salt). I have fun salts around due to my constant cooking.  You can use plain salt if you wish.
1 tsp Olive oil
1 tsp Umi Plum Vinegar

Cook beets whole in water until you can stab them with a fork. Drain. 
Under cool running water, peel off skins.
Dice up beets and tomatoes. Toss with smashed raspberries, olive oil, salt (just a sprinkle of each) 

Add vinegar slowly to taste.