Beet and Kale Salad with Camelina Dill Dressing
![]() |
Ingredients
DirectionsBeets- Dice the beets, toss in 2 tbsp of camelina oil and season with salt and pepper. Roast for 50-60 minuntes at 400F. Pumpkin Seeds- Toast the seeds in the oven at 325F for 20-25 mintues. Check regularily. Dressing- In a food processor, blend the dill, yogurt, lemon juice, vinegar and honey until smooth. Then slowly add the oil while continuing to blend. In a bowl, toss the beets, seeds and kale leaves together. Add the dressing and toss everything until coated. Season with salt and pepper. Makes 6 servings. |