INGREDIENTS
2
Beets, medium
2
Carrots, large
1/3 cup
Cranberries, dried
6 cups
Kale
4
Shallots, medium
1 tbsp
Dijon mustard
2 tbsp
Lemon juice
1 tbsp
Maple syrup
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Salt
3 tbsp
Olive oil
1/4 cup
Pumpkin seeds, unsalted
4 oz
Goats cheese