Kale Salad With Roasted Beet Dressing

• Roasted Beet Dressing
• 3 Small Sliced & Roasted Beets
• 5 tablespoons Olive Oil
• 4 tablespoons Lemon Juice
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Honey
• 1 pinch Salt & Pepper
• Salad
• 2 bunches Kale
• 1/2 cup Slivered Almonds
• 1/2 cup Cranberries
• 4 Beets
• 4 ounces Goat Cheese (omit if you want to keep this vegan)
• 1/4 cup Panko Bread Crumbs

1. Slice the washed beets and toss with salt and pepper and a little bit of your favorite high heat oil. Roast at 375 until tender, about 20 minutes.
2. Thoroughly clean the kale and finely chop. I pulsed it in the food processor to minimize the effort. Adding the hot beets will gently wilt the kale, warming it all up but keeping it fresh.
3. Combine the ingredients for the dressing and blend in a blender, food processor or immersion blender.
4. Lightly brown panko bread crumbs. Cover goat cheese slices with the crumbs.
5. Season with salt and pepper and toss. Add the dressing when you serve the plate.

dressing, roasted beets, olive oil, lemon juice, apple cider vinegar, honey, salt, salad, bunches, cranberries, beets, bread crumbs

Taken from food52.com/recipes/22476-kale-salad-with-roasted-beet-dressing (may not work)