Roast Beef and Beet Fall Salad

This is my favorite Fall dish – and it’s my own recipe!  

Salad

3-4       medium sized beets
3           bunches kale
1           packet Seeds of Change quinoa/brown rice (Costco, Whole Foods)
1/3 lb  deli roast beef
balsamic mustard dressing (recipe below)

1. Wash and remove stems from beets.  Make a foil pocket, put beets in and drizzle with a little oil.  Close pocket and bake at 375 for about 45 min to an hour until tender.
2. Wash kale and remove tough stems.  Roll leaves and slice into 1/2 inch wide strips .  Blanch in boiling water for 2 minutes.  Strain and squeeze out excess water  (OR, rub leaves for 3 minutes with 1/2 tsp of salt until they turn brighter green).
3. Slice roast beef into strips.
4. Cook packet of grains.
5. Prepare dressing (below).
6. Put onto plates:  Kale, grains, roast beef, beets and drizzle with dressing.

Balsamic Mustard Dressing

1/2 cup olive oil
2 TBSP balsamic vinegar
2 tsp whole grain mustard
1 (generous) TBSP sugar, Splenda or honey
1 tsp kosher salt
fresh ground pepper

Shake ingredients together in a jar.