• Preheat the oven to 400 degrees Fahrenheit.
• Place the beets on a baking sheet and back for 60 minutes or until the beets are fork tender.
• Remove the beets from the oven and allow them to cool for about 10 to 20 minutes until room temperature.
• Wash and dry the kale. Remove any stems and chop the leaves into bite-sized pieces and set them aside.
• Rinse and dry the parsley then lay it on a cutting board. Cut off the bottom stems leaving just the top leaves. With one hand hold the leaves together and then using a sharp knife chop the parsley into small pieces. Measure out 2 tsp of the chopped parsley and place aside.
• Wash and dry the carrots. Cut off the top and bottom of the carrots. Then peel the skin off of each carrot. Shred the carrots in a food processor or with a grater. Measure out a cup of shredded carrots and place it aside.
• Peel the shallot and cut it in half lengthwise. Take one of the two halves and place it face down on the cutting board. Slice it lengthwise leaving the root end. With one hand hold the shallot (keeping your fingers and thumb tucked under your knuckles) and then cut the shallot crosswise so you are making cuts in the other direction of the slices. This will dice the shallot. Remove the root and repeat the steps on the other half of the shallot. Set the diced shallot aside.
• Rinse the lemon under cold water and pat dry. Holding the zester in one hand and grate the lemon rotating if needed until you have 1 tsp of lemon zest and put it aside.
• Cut the lemon in half and juice each half into a small bowl. Set it aside.
• Dice the avocado. Using one hand cut through the skin and flesh lengthwise around the avocado’s pit using a sharp knife. Gently twist and separate the two halves. Remove the pit by carefully hitting it with the blade of the knife. Then twist it to release the pit from the one-half of the avocado. Or using a spoon scoop out the pit. Place half of the avocado face down on the cutting board. Carefully peel off the skin. Then slice the peeled avocado from top to bottom and then side to side so you end up with diced avocado. Repeat until all the avocado is diced. Then set it aside.
• Take the cooled beets and cut off the top and bottom so you have a flat surface on each side. Then peel the skin off the beets with a vegetable peeler. Place one of the peeled beets on the cutting board. Cut it in half. Take one half and cut it lengthwise and crosswise so you have small bite-size pieces that are about 1/2 to 1 inch. Repeat until both beets are chopped up. Place them aside.
• Gather the olive oil and dry mustard and measure out the needed quantities. Set them aside.
• Spoon out a cup of lupini beans from the jar. Be sure to leave the water behind. Place the beans in a colander and rinse with cold water until it runs clear. Put the drained and rinsed beans aside.

Salad Dressing Instructions

• To make the salad dressing start by whisking together olive oil, diced shallots, lemon zest, and lemon juice in a small mixing bowl. Whisk until all the ingredients are well blended. Place the dressing aside until ready to use.

Salad Assembly Instructions

• Build the salad. In a large mixing bowl add kale, lupini beans, carrots, roasted beets, and avocado.

Dress the Salad Instructions

• Once you have assembled your salad, top it with the dressing. Then, using two large salad tongs, toss the salad until the dressing is evenly distributed about 1 to 2 minutes, or until the dressing is completely absorbed.
• Enjoy!