Inspired by my friend Linde-la Von Wedel who is the finest vegetarian cook in Sussex.
This is my take on the last salad that she made for me. I love it as a simple supper on it's own or, if you are amongst meat-eaters just offer a simple roast chicken on the side. Serve it warm in the colder months or let it cool down come the Spring. You can change the vegetables according to what is available - roasted squash or sweet potatoes are delicious substitutes.
2 cloves of garlic finely chopped
1 tablespoon Dijon mustard
The juice of  ½ a lemon
¼ cup balsamic vinegar
⅛ teaspoon ground black pepper, more as needed
¼ teaspoon sea salt 
½ cup olive oil
2 bunches of fresh kale, cleaned and finely chopped - if serving this as a warm salad steam the kale for just a couple of minutes
3 small to medium cooked and chopped red beetroot - warm or cold
3 small to medium cooked and chopped yellow beetroot - warm or cold
Thinly sliced chalotte ( optional )
2 teaspoons of chopped fresh thyme
2 teaspoons chopped fresh rosemary
Roasted Sunflower seeds to garnish
Start by making the dressing. Whisk together the first 7 ingredients in a small bowl. Slowly pour in the olive oil last, whisking constantly to emulsify the dressing. In a large bowl, toss together the chopped kale, diced beetroots, fresh thyme, and rosemary. Add the dressing, sprinkle on the Sunflower seeds and season lightly with salt and pepper as needed. Enjoy!