Rinse blueberries and strawberries set aside.
Rinse beets put in medium saucepan with two cups of water.
Cook beets until tender over medium heat about 20 minutes.
Drain water from beets, slice thin and set aside.
In a small bowl mix together yogurt, buttermilk and garlic and green herb salt free seasoning.
In a large salad bowl, toss spinach and romaine greens with onion.
Add to bowl berries, beets and goat cheese.
Plate salad on salad plates or in bowls.
Top with dressing.
Serving Size Serves 6