Roasted beet and kale salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

cube your beets into 1cm pieces, add it to a baking tray with your chickpeas and season generously with the olive oil, paprika, and garlic powder

Step 2

- bake at 400 for 30 min

Step 3

- finely chop the kale and Brussels sprouts and add them to a big salad bowl

Step 4

- for the dressing finely mince the garlic and add to a container with the sea salt, mustard, red pepper flakes, honey, vinegar, and olive oil

Step 5

- shake vigorously it should be creamy ish

Step 6

- add the pomearanates, sunflower seeds, goat cheeze if using