Roasted Beet and Kale Salad with Goat Cheese and Candied Walnuts






Heirloom tomatoes

Spring onions


Maple syrup

Balsamic vinegar

Avocado oil

Salt & pepper

Lemon Juice

Agave syrup


Preheat oven to 400

Coat the washed and trimmed beets in oil and salt & pepper

Roast for one hour

Remove the outer layer and cut into bite-size chunks along with the tomatoes and onions

Add walnuts and maple syrup into hot pan and sautee until sticky.

Whisk the last 5 ingredients together for the dressing

Combine everything and enjoy!

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