Beet & Kale Salad

Ingredients

1                          Bunch Kale (stems removed)

¼                         Red Onion (thinly sliced)

3-4                      Pickled Baby Beets

¼ Cup                Crumbled Goat Cheese

Candied Pecans:

8 oz.                   Pecans (chopped)

2 Tbsp               Butter

¼ Cup                Brown Sugar

Dressing:

½ Cup                Olive Oil

2 Tbsp               Balsamic Vinegar

1 Tbsp               Raw Honey

Salt & Pepper to taste

Directions

Whisk together all dressing ingredients. Set aside.

Roast pecans over medium-high heat until slightly browned (about 3-5 minutes). Add butter and stir to combine until melted. Add brown sugar and mix until well combined. Place on a plate to cool.

Place washed kale (with stems removed) in salad bowl. Add sliced onion and beets. Sprinkle goat cheese on top.

Top with pecans and a drizzle of dressing.

Store pecans in airtight container. Store dressing in shaker bottle in fridge.