4 medium red beets
2 cups packed, chopped baby kale
1 cup drained and rinsed chickpeas
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1/4 cup crumbled feta cheese
1/4 cup roasted salted cashews
1 tablespoon chopped fresh chives
1 teaspoon Everyday Seasoning, divided
Preheat oven to 425°. Wrap each beet in foil; place directly on oven rack and roast 1 hour or until tender. Let beets cool completely; remove foil. Carefully peel beets; cut into 1 1/2-inch pieces.
In large bowl, toss kale, chickpeas, 1/2 teaspoon of Everyday Seasoning and 2 tablespoons oil; spread into even layer on rimmed baking pan. Roast kale mixture 15 minutes or until golden brown, stirring once.
In large bowl, whisk lemon juice, 1/2 teaspoon of Everyday Seasoning and remaining 1 tablespoon oil; fold in beets and kale mixture. Top with feta, cashews and chives for serving. Makes about 5 cups.