Orange Beet Maple Salad

Ingredients

Salad Dressing:

• 1⁄2 cup sour cream
• 2 Tbsp. Natalie's Orange Beet juice
• 2 tsp. dijon mustard
• 1⁄2 tsp. salt
• 1⁄4 tsp. pepper
• 1 Tbsp. Maple syrup
• Dash of soy sauce or tamari

Salad:

• 3-4 medium sized beets
• 2 Tbsp. olive oil
• Salt & pepper to taste
• 5 oz. baby Kale
• 4 oz. Goat cheese crumbled
• 1⁄2 cup walnuts

Directions

Salad Dressing:

1. Combine all ingredients in a medium bowl & whisk until smooth. Refrigerate until ready to serve.

Salad:

1. Pre-heat oven to 375 degrees. Wash beets cut off the tops & the roots.
2. Line a baking sheet with aluminum foil. Toss beets with oil & season with salt & pepper. Then place beets on the baking sheet. Cover them another layer of aluminum foil.
3. Bake for 40-50 minutes or until beets are tender when pierced with a knife. Let beets cool for 10 minutes. Chop them into 1⁄2 inch pieces. Then refrigerate them until they are well chilled.
4. To assemble the salad line a large bowl with baby Kale.
5. Top with beets crumbled goat cheese & walnuts. Toss to combine.
6. Serve with Creamy Orange Beet Maple Dressing.