– 2 whole wheat flatbreads – 2 medium gold beets, greens cut off, peeled, and sliced to about 1/4 inch thick – 2 medium red beets, greens cut off, peeled, and sliced to about 1/4 inch thick – 1 tbsp olive oil + extra for brushing – Salt to taste – Pepper to taste – 4 large handfuls of kale – 1/4 cup raw almonds, chopped – 1 tbsp agave – 1 cup balsamic vinegar – 2 tbsp vegan feta crumbles