Beet and Kale Salad with Camelina Dill Dressing
Beets- 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.