StarInfiniteFood

1: Preheat the oven to 400°F.

2: Add each beet to a piece of parchment paper, drizzle with olive oil and season with salt. Wrap each beet like a lollipop and place them on a sheet pan for 1 hour, or until tender.

3: While they roast, make the cream. Add the goat cheese and yogurt to a bowl and whisk until smooth and creamy.

4: Prep the kale. Add the kale to a bowl with a drizzle of olive oil, a few squeezes of lemon juice, pinch of salt and a pinch of pepper. Use your hands to gently massage the kale.

5: When the beets are cool, chop them into quarters then thirds.

6: Layer the salad. Add 1/3 of the kale to a plate, then 1/3 of the beets, 1/3 of the oranges and 1/2 the goat cheese cream. Top that layer with a couple tablespoons of the red onion and fresh pepper. Repeat a second layer without any goat cheese. Repeat the third layer with the remaining goat cheese, walnuts, the rest of the onions, a drizzle of honey, parsley and a drizzle of tahini.