PREPARATION: 30 min
3 cups chopped kale
1 medium beet, cooked and peeled
5 oz goat cheese
1/2 cup chopped walnuts
1 tablespoon honey
1/4 cup balsamic vinegar
1 tablespoon chia seeds
In a small cup, mix balsamic vinegar with chia seeds.
Refrigerate over night, or until the chia seeds are plump and saturated (at least 2 hours).
Peel the beet and grate it coarsely into a medium bowl. Add goat cheese, honey and walnuts.
Season with salt and pepper to taste. Mix well.
Shape goat cheese mixture into balls about 1 1/2 inch each.
Cover and refrigerate for 30 minutes before serving.
Top chopped kale with beet goat cheese balls, drizzle with Chia balsamic dressing.