Beet, Apple and Blue Cheese Salad

Grate or spiralize the Beets (3).

Drizzle the Granny Smith Apples (3) with Lemon Juice (to taste).

Roast Walnuts (2 handfuls) in a pan.

Add Sesame Seeds (2 Tbsp), Sunflower Seeds (1/2 handful), and Pepitas (1/2 handful) to the pan, then set aside.

For sauce, place Dijon Mustard (1 Tbsp), Red Wine Vinegar (2 Tbsp), 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 Carrots (2) and Kale (3) in a large bowl and Blue Cheese (1/2 cup) over it.

Drizzle with dressing and toss.