2 large beets 1 Tablespoon Rosemary Olive Oil 1 cup chopped kale 1 cup chopped radicchio or red cabbage 1 cup curly leaf lettuce 1 Bartlett pear chopped into 1/4 inch pieces 1/2 cup crumbed goat cheese 1/2 cup roasted pepitas (shelled pumpkin seeds) For the Dressing 2 Tablespoons Rosemary Olive Oil 1/2 cup Dijon mustard 3 Tablespoons Honey 1/4 cup Apple cider vinegar
Roast the beets Heat the oven to 425 degrees. Peel and chop the beets into one inch pieces. Coat generously with Rosemary olive oil and roast for 60 minutes or until tender and a fork is easily inserted. Set a side to cool. Make the salad. Combine greens. Toss in Beets, pears, goat cheese and pepitas. Whisk together all dressing ingredients and toss salad to coat with dressing just before serving. Enjoy!