by Jill Ishii-Campbell

Salad:
6 medium beets, cut into wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup walnuts
1-2 cups chard or kale, sliced
1 bunch of green onions, sliced

Dressing:
3 tablespoons olive oil
6 tablespoons golden balsamic vinegar
1 tablespoon white miso
2 tablespoons fresh tarragon (1 tablespoon dried)
2 cloves garlic, chopped
1/2 teaspoon pepper

Toss beet wedges with oil and salt and spread in a single layer on a baking sheet. Roast at 400 for about 45 minutes or till tender. On a separate baking sheet, toast the walnuts at the same temperature for 8 to 10 minutes. Remove both trays and allow to cool. Toss the greens with the beets and green onions in a large salad bowl. Drizzle the dressing over the salad and top with the roasted walnuts.