Wash & dry all of the vegetables, prepare each as follows:
Peel and shred the beets, carrots and any other root veggies. This is also a great time to use your food processor. If doing that, start with the lightest/whitest veggies first and finish the dark ruby beets.

Store these root vegetables separate or toss together in one container.

Trim the cauliflower and/or broccoli and cut into smaller pieces. If you digest these better cooked, simply blanch them in boiling water for about 1-2 minutes. Dunk into ice water to stop the cooking process and store together or separate.

Thinly slice the fennel bulb into paper thin slices. If using the food processor, the slice attachment rather than the shredder will work well for this.

If serving immediately, arrange all of the vegetables for people to make their own salad. Also, place a variety of beans, nuts (walnuts, pecans, almonds) and seeds (cooked quinoa, sesames, sunflower seeds) in small bowls.

Slice the avocado and hard-boiled eggs just prior to serving.