4 beets
2 cups water
1 Granny Smith apple, diced into 1 inch cubes

2 oz. feta cheese, crumbled
¼ cup extra virgin olive oil
1½ tbsp. apple cider vinegar
Sea salt
Black pepper

2 kale leaves, cleaned and chopped

Bring water to a boil and add beets. Cover and cook until tender (35 - 40 minutes). Remove beet skin. Cut beets into 2 inch cubes. Toss beets into a bowl with diced apples and crumbled feta cheese. Whisk olive oil, vinegar, sea salt and black pepper to taste. Combine dressing with salad. Steam kale leaves with a pinch of sea salt until soft (5 - 7 minutes). Line a plate with steamed kale and top with beet, apple and goat cheese salad.

^{Source: Andrea Beaman}