2-3 medium size beets
1 large Naval orange, sectioned
Orange zest & juice
5-6 stalks of mixed kale, de-ribbed and chopped
1-2 Tbsp honey
2-3 Tbsp Balsamic Vinegar
1 tsp fresh, chopped rosemary
1 tsp Kosher salt
3 Tbsp olive or walnut oil
Fresh ground pepper, toasted nuts, or goat cheese for extra toppings
Directions: Peel and wedge beets. Toss in oil, salt, and rosemary. Spread out evenly on an oiled sheet and roast until tender at 400 degrees. Let cool.
Whisk or blend honey, vinegar, oil, orange zest, and orange juice for dressing.
Combine chopped kale, roasted beets, orange sections, and any other desired toppings in vinegarette right before serving.