Beet and Kale Salad with Camelina Dill Dressing

Ingredients

• 4 large beets
• 4-5 large kale leaves- wash and remove stem, chop
• 1 cup Willow Creek Organics pumpkin seeds- toasted
• 3 tbsp Green Boy hemp seeds
• 1 cup Floating Gardens fresh dill, stemmed
• 1 tbsp Petrofka Bridge Orchard apple cider vinegar
• 2 tsp lemon juice
• 1 tbsp Zee Bees honey
• 2 tbsp greek yogurt
• 1/2 cup Three Farmers Camelina Oil

Directions

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.