1. If using raw beets, wash the beets, trim the ends and place them in a large pot and cover them with water. The water should be about one-two inches above the beets. Add a pinch of salt and bring the water to boil over high heat. Once boiling reduce the heat to medium-low and simmer for 30-40 minutes or until done. Check for doneness by inserting a fork or knife into the thickest area of the beet, it should go in easily. Strain and let cool. Peel the skins and cut into quarters then thinly slice. Note: this step adds extra time to this recipe.
2. Preheat oven to 350° F. Place pecans on a baking sheet and toast for 3-5 minutes.
3. While the oven is preheating and the pecans are toasting, make the dressing by adding the dressing ingredients to a bowl and whisking until well blended.
4. Add the greens, beets, toasted pecans, cranberries, and cheese to a large bowl and drizzle with desired amount of dressing. Gently toss and serve.  

Note: For dairy-free version, replace the whipped cream, vanilla, and maple syrup with 2 cups of coconut whipped topping and simply stir in the raspberries and cocoa.

1. Whip the cream and vanilla to soft medium peaks (5-7 minutes) and set aside.
2. Blend the frozen raspberries and maple syrup in a food processor for 10-15 seconds to create a coarse-sand consistency.
3. Gently fold the blended raspberries and cocoa powder into the whipped cream.
4. Distribute the dessert among four small, clear glasses or dessert cups and refrigerate for an hour for the best texture. Refrigerate any leftovers for up to 3 days in an airtight container.