Beet and Kale Microgreens Salad

Ingredients

• 4 beets roasted, peeled and cut into wedges
• 3 cups kale microgreens
• 4 oz goat cheese crumbled
• ½ cup walnuts toasted and broken
• A few sprigs of thyme
• Flaky sea salt and black pepper

Preparation

1. Let the roasted beets cool to room temperature so they do not wilt the microgreens.
2. Spread the beets on a long dish, scatter the microgreens, goat cheese and walnuts over them and finish with thyme, flaky salt and Farmor's Honey Mustard Vinaigrette.