Peanut, Kale, & Beets Salad

If Using Fresh Beets 

1. Preheat oven to 400°F. 
2. Prepare the beets: Trim the tops and thoroughly wash the beets. 
3. Roast: Place the whole beets in a small oven-safe baking dish with a lid. Cover and bake for approximately 1 hour, or until the beets are tender when pierced with a knife. 
4. Cool and peel: Remove the beets from the oven and allow them to cool. Once cool enough to handle, remove the skins. 
5. Dice: Cut the peeled beets into small, even cubes and set aside. 

Peanut Butter Vinaigrette 

1. Combine: Add the olive oil, peanut butter, rice wine vinegar, lime juice, soy sauce or tamari, and black pepper to a glass jar or container. 
2. Mix: Seal the container and shake vigorously until the ingredients are well combined and the vinaigrette is smooth and emulsified. 
3. Store: Keep refrigerated in a sealed glass container until ready to use. Stir or shake well before dressing the salad. 

Assemble the Salad 

1. Massage the kale: Place the chopped kale in a large mixing bowl. Drizzle with a small amount of olive oil and gently massage the kale with your hands until the leaves become softer and more tender. 
2. Layer the salad: Add the massaged kale to the bowl, followed by the cranberries and the diced beets. Gently toss to combine. 
3. Add the toppings: Sprinkle the crumbled goat cheese and chopped honey-roasted peanuts over the salad. 
4. Finish: Drizzle the remaining peanut butter vinaigrette over the salad and serve immediately. 

TIP: For an extra layer of flavor, spread a small amount of the peanut butter vinaigrette over the bottom and sides of the serving bowl before adding the salad.  This helps coat the ingredients as they are added and distributes the dressing throughout the salad.