Roasted Beetroot Salad with Walnut and Maple Dressing

naturalfoodpantry.ca

Grain Free Gal

4 red beets

3 tsp (15 mL) extra-virgin olive oil, divided

1 bunch curly leaf kale, washed, trimmed, and stems removed

2 Tbsp (30 mL) walnut or olive oil, divided

⅛ tsp (0.5 mL) sea salt

1 Tbsp (15 mL) lemon juice

1 Tbsp (15 mL) seasoned rice vinegar

1 tsp (5 mL) pure maple syrup

½ tsp (2 mL) Dijon mustard

⅓ cup (80 mL) chopped walnut halves, toasted

⅓ cup (80 mL) crumbled goats cheese or cashew cheese

Segments from 3 mandarin or clementine oranges

Note: Ingredients may have been altered from the original.

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