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Remove the greens from the beets then wash and dry the greens, remove the center rib and Chiffonade cut them. Wash the beets and place then into a medium-size pot. Cover with water and bring to simmer over moderate heat. Cook until beets are soft and can be pierced with a fork. Remove from water and let cool.
Combine vinegar, sugar, salt and pepper and olive oil. Peel and cut beets into thin slices. Pour dressing over beets and let marinate. To serve, dress the beet greens with some of the vinaigrette and divide between serving plates. Place several slices of beets on top and garnish with avocado and feta cheese. Serve with flatbread for eating.
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