Grate or spiralize the Beet (3).
Drizzle the Granny Smith Apple (3) with Lemon Juice (to taste).
Roast Walnut (2 handful) in a pan.
Add Sesame Seeds (2 tablespoon), Sunflower Seeds (1/2 handful), and Pumpkin Seeds (1/2 handful) to the pan, then set aside.
For sauce, place Dijon Mustard (1 tablespoon), Red Wine Vinegar (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) in a bowl. Drizzle with Extra-Virgin Olive Oil (1/3 cup) while whisking. Alternatively, shake in a jar or mason jar until oil emulsifies.
Place beets, apples, roasted nuts and seeds, peeled and Carrot (2) and Kale (3) in a large bowl and Blue Cheese (1/2 cup) over it.
Drizzle with dressing and toss.