African Beet Salad with Cherry Vinaigrette

INGREDIENTS

PART #1 – FOR YOUR SALAD YOU NEED 6 Medium Sized beets: ( 2 red, 2 gold, 2 Chiogga beets) 1 cup of Lacinato Kale leaves thinly sliced 2 tablespoons pumpkin seeds toasted 1/3 cup of goat cheese crumbles 2 tbs of fresh chopped mint

PART #2 – For your Cherry Vinaigrette with Afro Fusion Seasoning 1/4 cup dried cherry 1/4 cup red wine 2 tbs balsamic vinegar 1/4 cup olive oil 1 tsp of Afro Fusion Cuisine all purpose seasoning sea salt & black Pepper

TECHNIQUE

1. Preheat the oven to 400 degree – Clean the beets and trim the edges, stems and leaves. Lay foil on a cookie sheet or tray.

2. Spread the beets and drizzle with olive oil – Cover with another foil. Cook for 40 minutes until tender. Remove and cool down.

3.Remove the skin off and slice into quarter or chunks 1/4 thick – Set aside in a large bowl

4. In a small bowl whisk together all the ingredients in Part #2 and set aside

5. For the salad, toss warm beets with the cherry vinaigrette, add mint, pepper, salt.  Place beets on a serving plate, kale, pumpkin seeds, goat cheese.