Bright Beet, Fennel and Goat Cheese Greens
  1. First up, remove kale from stems, rinse, pat dry and place in BIG bowl.
  2. In a small bowl (mason jars are also handy for this), wisk together your coconut oil, red wine vinegar, braggs aminos, clove garlic, stevia, sea salt & pepper. Dressing done!
  3. Throw your spinach or beet greens into the bowl. Chop the top off your fennel and cut 1/4 of the bulb portion into strips for your salad. Chop your beets into preferred size.
  4. Top off your salad with crumbles of goat cheese and toss when you’ re ready to serve!
  5. Perfect with a with a protein packed casserole.