Roast the Beets: Preheat your oven to 400°F. Using a fork, poke several holes in each beet. Wrap individually in foil and place on a baking sheet. Roast for 45–50 minutes, until tender. Remove from the oven and let cool before peeling the skins off (they should slip off easily). Slice and set aside.

Prepare the Kale: Rinse the kale thoroughly, remove the stems, and finely chop (a sharp chef’s knife works great). Place chopped kale in a large bowl, drizzle with 1–2 tablespoons of olive oil, and massage with your hands for 1–2 minutes. Don’t skip this step—it makes the kale much more tender and flavorful.

Spice the Pepitas: In a small saucepan over low heat, add 1 tablespoon honey, ½ teaspoon chili powder, and the pepitas. Stir until the seeds are well-coated and lightly toasted. Remove from heat and set aside to cool.

Slice the Fennel: Using a mandoline or sharp knife, thinly slice the fennel bulb.

Assemble the Salad: To the bowl of massaged kale, add the roasted beets, sliced fennel, spiced pepitas, and crumbled goat cheese. In a small glass jar or bowl, combine the dressing ingredients—honey, Dijon, olive oil, and lemon juice. Shake or whisk well to combine. Drizzle the dressing over the salad and toss gently.

This salad is earthy, tangy, slightly sweet, and has just the right amount of crunch. Perfect for a dinner party or a cozy weeknight meal. Enjoy!