Wash the beets and wrap in foil. Bake in the oven at a temperature of 210°C for 30 minutes.

Onion peeled, cut in half and wrap in foil. Put on a baking tray in the oven with beets and bake for about 15-20 minutes. Then pull out the vegetables from the foil and allow to cool.

On a dry pan fry both sides of Turkey breast. Allow to cool and then cut into slices.

Wash the strawberries and chop finely. In a saucepan, heat olive oil, add the chopped greens of fennel or fennel seeds (enough for one small pinch) and leave for 2 minutes over medium heat. Then add the chopped strawberries and leave to cook on slow fire for about 4-5 minutes. Turn off the heat and pour in balsamic vinegar. The idea of salsa is taken from the book "Petit Larousse. Des ricettes aux fruits du Verger".

Peel and slice the beets. Onion is also cut into slices. In a salad bowl or a La carte dishes spread the beets, the rock, onion, add cubes of feta and, finally, warm strawberry vinaigrette salsa.