Roasted chioggia beets top this raw lacinato kale salad, dressed with a roasted lemon vinaigrette and dotted with soft bits of creamy goat cheese. A recipe worthy of the Thanksgiving dinner table or to spoil yourself with for lunch.
Thanksgiving comes but once a year. Actually, our family is giving thanks three times this year with three separate dinners. We started back in October, gathering at Ole’s parents’ home, packed far too tightly with kids bumping into each other and the family split into three distinct spaces just to make us all fit, giving thanks for the abundance of happiness that comes with grandkids found in every corner, under foot, and running through the crunchy leaves on the lawn.