You ready for your next fall dinner party?

This salad will definitely be a crowd pleaser and be a good excuse to get some veggies in the meal. It should also hold well for picnics to the vineyard or pumpkin patches! And the beautiful colors make it an amazing addition to any meal!

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Salad Ingredients:
1 bunch red beets, pealed and cut into 1 in pieces
1 bunch yellow beets, pealed and cut into 1 in pieces
1 bunch lacinato kale, chopped
1 small cucumber, quarter
1 cup blackberries
1 small shallot, sliced
Olive oil
Salt

Red Wine Vinaigrette:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Dijon mustard
1 garlic clove minced
Salt and pepper

Directions: preheat oven to 400F. Prep beets, toss in olive oil with salt and pepper and bake for 30 minutes until soft. Let beets cool in the fridge for about 30 minutes. While beets are cooking prep the remaining salad Ingredients. After the kale has been chopped, massage it with a drizzle of olive oil and salt. Combine all vinaigrette ingredients and mix. Combine all salad ingredients and top with the dressing. Enjoy!