Roasted Radish & Beet Salad

Ingredients

• 4 medium Beets –Rainbow Farm  (peeled and chopped)
• 6-8 Radishes – Fountain Farm (quartered)
• 2 tbsp Olive Oil – Pure Goodness Olive Oil
• 2 Cups Baby Kale  -Triple Chick Farm
• 1/4 cup Chèvre –Painted Pepper
• 1 tsp Honey – Jackman Maple
• 1/4 cup Walnuts or Pecans
• 1 tbsp Balsamic Vinegar
• 1 tbsp Dijon Mustard
• Salt and Pepper

Instructions

1. Roast the Beets & Radishes:

Preheat your oven to 400°F. Place the peeled and chopped beets on one side of a baking sheet and the radishes on the other side (since radishes cook quicker than beets). Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast the beets for about 30-40 minutes and the radishes for 20-25 minutes, until both are tender and slightly caramelized. You may want to check the beets by piercing them with a fork to ensure they’re cooked through. Radishes should be soft but still slightly firm.

2. Make the Dressing:

In a small bowl, whisk together 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tsp honey, and the remaining 1 tbsp olive oil. Season with salt and pepper to taste.

3. Assemble the Salad:

In a large bowl, toss the baby kale (or mixed greens of your choosing) with a little bit of the dressing to lightly coat the leaves. Once the roasted beets and radishes are cool enough to handle, add them to the greens.

4. Add the Toppings:

Crumble chèvre on top of the salad for creaminess (optional, but highly recommended). Toss in chopped walnuts or pecans for crunch and extra flavor. Drizzle the rest of the dressing over the salad and give it a gentle toss to combine all the ingredients.

Add shredded chicken or other protein sources of your choosing (optional)