• 4 medium beets, trimmed, peeled and cut in ¼” (6mm) slices
• 4 medium carrots, peeled and diagonally cut into ¼” (6mm) slices
• 4 medium shallots, peeled and quartered
• 1 cup (150g) fresh or frozen cranberries, cut in half
• 1 bunch of kale,  stems removed and coarsely chopped
• seeds from 1 pomegranate
• 3 tablespoons (75ml) extra virgin olive oil
• sea salt
• freshly ground black pepper
  

DRESSING

• 1 tablespoon (15ml) Honeycup Mustard
• 2 tablespoons (30ml) fresh lemon juice
• 1 teaspoon (5ml) freshly grated ginger
• 3 tablespoons (45ml) extra virgin olive oil
• ¼ cup (40g) pine nuts, toasted
  

Place 2 rimmed baking sheet pans into a preheated 425°F/218°C oven.  

Put the beets and carrots into a large bowl.  Drizzle with 2 tablespoons (30ml) olive oil, season with salt and pepper and combine well.   Place the carrots and beets on separate preheated baking sheet pans.  Roast for 10 minutes. Add the shallots and cranberries to each pan, stirring once to combine.  Roast for 25-30 minutes until vegetables are fork tender. 

Meanwhile, place the chopped kale into a large bowl.  Drizzle with 1 tablespoon (15ml) olive oil and massage kale with hands for 2-3 minutes until bright green.  Salt and pepper to taste. Set aside.

DRESSING‍

In a small bowl, whisk together the mustard, lemon juice and ginger.  Add in the olive oil, whisking until fully blended. Remove the vegetables from the oven and add to the bowl along with the kale and pomegranate kernels. Drizzle with the dressing and toss until combined. 

Season with salt and pepper.  Transfer to a serving platter and garnish the top with pine nuts. 

Serve at room temperature.