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2 medium organic beets boiled, peeled and cubed
1/2 cup dried cranberries
1/2 cup grape tomatoes
1/2 cup edamame
1/4 cup pine nuts
1/2 cup organic olive oil
2 tsp lemon juice
Boil the beets until tender- approximately 45 minutes. Drain and rinse with cool water and peel. Cut each beet into bite-sized chunks. Whisk together oil, lemon juice, chili powder and salt. Chop kale into bite size pieces. Toss into a large bowl adding beets, cranberries, grape tomatoes, edamame and pine nuts. Drizzle dressing over ingredients, toss to combine and serve.