Kale Beet Salad
  1. Place beets and onions on a baking sheet.
  2. Drizzle with 2 tbsp. of olive oil and dash of salt.
  3. Roast on 375 for 25 minutes.
  4. Let cool.
  5. For the Kale Salad: Place chopped kale in a large bowl.
  6. When roasted vegetables have cooled, place over kale.
  7. Top with chopped walnuts.
  8. Drizzle with balsamic, olive oil and salt.
  9. Enjoy!
Recipe Notes

Use organic ingredients if possible.

Kale Beet Salad