INGREDIENTS:

Kale Salad:

– 1 head lacinato (dino) kale, leaves thinly sliced

– 1 head Russian red kale, leaves finely chopped

– 1/2 red bell pepper, cut into matchsticks

– 6 small radishes, thinly sliced

– 1 medium carrot, peeled and grated

– 1/2 small cucumber, peeled and thinly sliced

– 1 large ripe avocado, peeled and diced

– 9 oz. roasted beets, diced

– 1/2 raw walnut halves, chopped

Lemon-Parsley Dressing:

– 1/4 cup + 1 tablespoon avocado oil (can also use grapeseed or olive oil

– 1/4 cup fresh lemon juice (1 large lemon)

– 1 clove garlic, minced

– 1/4 cup packed fresh parsley leaves

– 2 teaspoons pure maple syrup

– 2 teaspoons stone ground mustard

– pinch of salt

INSTRUCTIONS:
-Preheat oven to 400 F.  Cut off beet greens, clean beets and wrap loosely in foil.  Once the oven has reached 400, add the beets and roast for 50-60 mins.  Remove when done, allow to cool, and remove the skin (should come off easily).  Dice beets.

– Wash the kale leaves under cold water and pat dry with a paper towel. Remove the stalks and discard. Finely chop the leaves and place in a large serving bowl.

– Add the remaining ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine.

Prepare the Lemon-Parsley Dressing:

– In a small blender or food processor, add all of the ingredients for the dressing and blend until smooth and creamy. If you don’t have a small blender, whisking the ingredients together in a bowl works well, too.  [Adapted from LoveBeets.com]