Beet Pasta With Blood Oranges, Honey Walnuts, and Crispy Kale | TASTE

Ingredients

• Juice of .25 large lemon
• 0 salt
• 0 pepper
• 1 tbsp olive oil
• 1 tbsp water
• 2 tsp red wine vinegar
• 0.25 c orange juice
• 1 tsp whole-grain or country-style Dijon mustard
• 2 medium beets, spiralized with blade C
• 0 olive oil
• 0 cooking spray
• 1 lg blood orange, peeled and quartered or cut into eighths
• 2 c kale leaves, roughly chopped (stems removed)
• 0.5 c walnuts
• 0 raw honey