Kale and Beet Salad with Champagne Vinaigrette

Ingredients

• 2-3 cups of kale
• 4 roasted beets
• 1 cup finely chopped carrots
• 1/4 cup parmesan cheese
• 12 tablespoons Champagne vinegar
• 8 tablespoons Dijon mustard
• 2 cups oil
• 1/2 cup honey
• 1/2 cup water
• Salt
• Pepper

Directions

1. Cut beets - leaving 3 and 1/2 in quarters for salad and chopping 1/2 beet finely for dressing
2. Combine 3 1/3 quartered, roasted beets, kale and carrots  and parmesan cheese in a large bowl
3. Mix the 1/2 finely chopped beat with Champagne vinegar, Dijon mustard, oil, honey, water, salt and pepper
4. Pour dressing over salad mixture and let sit for 30 minutes before serving - kale needs to wilt slightly

*Pack an extra one for a healthy lunch tomorrow - with dressing on the side!