For the Salad
• 6 tbsp Lemon Vinaigrette
• 1 cup kale, finely chopped
• 2 tbsp Pecorino cheese, grated
• 1 tsp pine nuts, toasted
• 2 tbsp dried Zante or red currants
• 1 golden and 1 candy beet
• 1 tbsp Parmesan, shaved
• Salt & pepper, to taste

For the Lemon Vinaigrette
• Zest and juice of one lemon
• 2 tbsp white wine vinegar or apple cider vinegar
• 1 tsp grainy Dijon mustard
• 1 tbsp honey or 1⁄2 tbsp grapeseed oil
• 2 tbsp olive oil
• Salt, to taste

Combine ingredients for the vinaigrette and toss with the kale, pine nuts, currants and Pecorino cheese. Let stand for 15 minutes. Slice beets into 1⁄4” thick rounds and grill or roast for 10-15 minutes. Ring the outside of the plate with the beets. Mound salad in the centre of the plate, and garnish with shaved Parmesan.

(recipe inspired by Gusto 101 and adapted by Hillside Gardens)