Maple Mustard Vinaigrette (this makes extra dressing):
2 1/2teaspoonsdijon mustard
salt & pepper to taste
To roast beets, refer to notes.
In a large mixing bowl, place the kale, walnuts, "feta" cheese, and cooled, roasted beets.
Toss the salad together and either toss with the dressing, or on the side. I prefer to serve with dressing on the side since the dressing can cause the salad to go soggy if left on for hours.
Maple Mustard Vinaigrette
Combine all of the ingredients in a twist-top jar and give a good shake. Serve with salad based on your own preference as to how much dressing you want.
If you don’t plan on eating this salad at one meal, or if you plan of having this pre-planned ahead of time, do not toss all of the ingredients together and do not pour the dressing over the salad. This will make all the ingredients soggy. Keep the greens, the dressing and all the other ingredients separated in your fridge in containers next to each other. When you’re eat the salad, toss all ingredients together right before serving.!To Roast Beets
Preheat an oven to 425 degrees. Scrub the beets clean and wrap individually in foil and place on a baking tray in the oven. Roast for about 45 minutes, checking the beets every 20 minutes for doneness by sticking a fork inside of it. The fork will pierce through easily and come out with ease when the beets are ready. Smaller beets will cook faster.