Roasted Beet, Leek, and Kale Salad

Salad

• 4 medium beets, peeled and sliced
• 2 medium leeks, trimmed and washed carefully (white base and first inch of green chopped)
• 4 Tbsp extra-virgin olive oil, divided
• ¹⁄₂ tsp sea salt, divided
• ¹⁄₄ tsp ground black pepper
• 1 tsp Italian herb seasoning
• 12 medium kale leaves, ribs cut out, leafy part sliced into large bite-sized pieces
• ¹⁄₄ cup pistachios, chopped
• 2 Tbsp crumbled feta cheese (optional)

Dressing

• 4 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp honey
• 1 medium garlic clove, diced
• 1 tsp dried oregano
• ¹⁄₈ tsp sea salt