Kale & Beet Salad

• 1 bunch of kale, stems removed and chopped

• 2 medium beets, roasted and sliced

• 1/2 cup goat cheese, crumbled

• 1/2 cup walnuts, toasted

• Balsamic vinaigrette

1. Massage the kale: This is a crucial step to tenderize the kale. Place the chopped kale in a large bowl. Drizzle with a little olive oil or lemon juice and massage with your hands for 2-3 minutes, until the kale softens and darkens slightly.

2. Combine ingredients: Add the roasted beet slices, crumbled goat cheese, and toasted walnuts to the bowl with the massaged kale.

3. Dress and serve: Drizzle with your favorite balsamic vinaigrette. Toss gently to combine all the ingredients. Serve immediately and enjoy!

Chef Tips:

• Roasting beets: To roast beets, wrap them individually in foil and bake at 400°F for 45-60 minutes, or until tender. Let them cool slightly before peeling and slicing.

• Add protein: Grilled chicken, salmon, or chickpeas make great additions for a heartier salad.

• Other cheese options: If you're not a fan of goat cheese, feta or blue cheese would also work well.

• Different nuts or seeds: Try using pecans, pistachios, or pumpkin seeds for a different flavor and texture.