Roasted Beet Pomegranate Salad

Ingredients

• 4 medium red or orange beets, chopped (about 2 cups chopped beets)
• 1 tbsp olive oil or avocado oil
• Pinch of salt
• 6 cups kale
• 1/4 cup pomegranate arils
• 1/4 cup salted and roasted pistachios
• 2 mandarin oranges, peeled and cut into segments
• 5 oz goat cheese, sliced
• 1 avocado, sliced
• 2 tbsp apple cider vinegar
• 2 tbsp orange juice
• 1 tbsp ground mustard
• 1 tsp orange zest
• 1/4 cup avocado oil or olive oil
• 1 tbsp honey
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Preheat oven to 375ºF. Line a baking sheet with aluminum foil.
2. Toss beets with tablespoon of oil. Place on baking sheet in a single layer. Sprinkle with a pinch of salt. Roast at 375ºF for about 30 minutes, until beets can be easily pierced with a fork and they are slightly brown. Set aside to cool.
3. To make the salad, combine kale, pomegranate arils, pistachios, orange segments, goat cheese, and sliced avocado. Add cooled roasted beets.
4. To make the dressing, whisk together apple cider vinegar, orange juice, orange zest, mustard, oil, honey, garlic powder, salt, and black pepper in a bowl until combined thoroughly.
5. Pour dressing over the salad and toss to coat. Serves 4 as a main meal or 8 as a starter.

Notes