Roasted and peeled juicy organic beets from Flying Coyote paired with crunchy cabbage, shaved fennel and seasonal lettuces. Tossed with The Minnow's Dijon Vin & topped with tangy and salty Greek feta & sunflower seeds for a hit of salt and toasty crunch.

What you’ll receive:

• Roasted Organic Beets
• Crumbled Feta Cheese
• Sunflower Seeds
• Sliced Organic Cabbage
• Sliced Organic Fennel
  
• Organic Seasonal Salad Mix
  
• The Minnow’s Dijon Vinaigrette

What you’ll need:

• Pure Kosher Sea Salt
• Black Pepper

Recipe instructions:

1. Remove the dressing from the fridge so it can come up to room temperature by plating time.
2. Spread the sunflower seeds on a sheet pan and toast or cook under low broil until golden and aromatic, about 3 minutes.
3. Add the lettuce mix, cabbage, fennel, feta, and dressing in a large bowl and toss to combine and coat.
4. Serve, topping each plate with a few roasted beets, 1 tablespoon toasted sunflower seeds and a few cracks of black pepper.