Beet Salad

Ingredients

• 2 cups arugala or chopped kale
• 1 med beet, raw
• 1 oz goat cheese, soft
• ¼ cup balsamic vinegar, organic
• 2 tsp olive oil, extra virgin, 100% first cold pressed, unrefined
• 2 tbsp macadamia nuts (optional)

Instructions

1. Boil beets for 20 minutes or steam for ½ hour to 45 minutes or until tender. Steaming takes longer but retains more nutrients.
2. Cool beets enough to peel.
3. Peel and cube beets and toss with kale.
4. Mix balsamic vinegar and oil.
5. Toss with beets and kale.
6. Top with goat cheese.

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