2 cup beets, diced to ½ inch (from two large or four small)
6 cups torn kale, massaged
1 cup cooked chickpeas (from a can)
2 oz goat cheese, crumbled
3 TBS roasted salted sunflower seeds
Fresh cracked black pepper, for serving
Dressing
2 TBS each: red wine vinegar and olive oil
¼ tsp each: salt and dijon
Instructions
Toss beets with olive oil and a pinch of salt. Roast at 375 degrees F for 20-25 minutes, or until tender. Let cool slightly or completely before adding to the salad.
Layer salad with kale, chickpeas, roasted beets, goat cheese, sunflower seeds and cracked black pepper.
Mix together all ingredients for the dressing. Drizzle over salad and serve.