Salad Ingredients:

4 cups curly kale (torn into small pieces)

1 pound beets, peeled and quartered 

1 T olive oil

1 cup walnut halves

2 T maple syrup

½ cup goat cheese, or cheese of your preference

Salt and pepper, to taste 

Dressing Ingredients:

3 T apple cider vinegar

2 T honey

1 tsp. balsamic vinegar

½ tsp. Dijon mustard

1 clove minced garlic

¼ cup olive oil

Salt, to taste 

Directions: 

1. Roast quartered beets, tossed in one tablespoon olive oil, in oven on 425F. Roast for 30 minutes until they have softened. 
2. While beets are roasting, toast walnuts on stove top. Top walnuts with maple syrup, salt and pepper and continue toasting until fragrant. Remove from pan and allow walnuts to dry. 
3. Place kale in a large bowl. Top with toasted walnuts and roasted beets. 
4. Whisk all dressing ingredients together and pour on top of kale salad. Mix kale greens and toppings well. 
5. Sprinkle goat cheese, or your cheese of choice, on top of salad before serving. 
6. Serve immediately and enjoy!