Kale Salad with Roasted Beet Dressing

Preheat oven to 375 F.

Slice the washed beets and toss with salt and pepper and a little bit of your favorite high heat oil. Put them on a rimmed baking sheet in a single layer and roast at 375 F until tender, about 20 minutes.

Thoroughly clean the kale and finely chop. I pulsed it in the food processor to minimize the effort. To assemble the salad, put your thoroughly washed and finely chopped kale in a large salad bowl. Add the roasted beets (reserving 3 slices for the dressing) and the cranberries and almonds. Toss together letting the hot beets warm up the greens.

Combine the ingredients for the dressing in a blender, food processor or immersion blender and pulse to combine.

Lightly brown panko bread crumbs in a pan on medium heat for about 6 minutes or until light brown in color. Turn off heat and add goat cheese slices, covering the cheese slices thoroughly with the panko. The heat in the pan will gently warm the cheese allowing the panko to stick to the cheese.

Season salad with salt and pepper and toss. Add the dressing when you serve the plate. Top with the panko crusted goat cheese.