• 2 cup Kosher salt more or less depending on size of pan
• 8 beet
• 3 red onion small, halved and then thinly sliced or diced
• 1 bunch Italian parsley chopped
• ½ teaspoon freshly ground black pepper
• 3 tablespoon extra virgin olive oil
• ½ teaspoon cumin seeds coarsely ground

Toss together:

• 32 ounce mixed greens
• 1.25 cup vegan avocado ranch dressing
• 1.25 cup Frank's buffalo sauce

For the skillet:

• 40 ounce buffalo tempeh strips
• 10 tablespoon Frank's buffalo sauce

For the salad:

• 2.5 each avocado thinly sliced
• 4.25 ounce red onion thinly sliced
• 4.25 ounce radish thinly sliced
• 6 ounce bell pepper diced