Kale Bowl with Marinated Beets, Fruit, and Pansies

1 bunch Kale, curly leaf

4-5 small to medium size red or golden beets

2 oranges

1/2 cup strawberries, sliced

1 avocado, halved and sliced

1/2 cup almonds toasted, if desired or any other nuts

Juice and zest from one orange

citrus flavored Champagne vinegar or just Champagne vinegar

salt and pepper

hemp hearts, chia seeds, etc

pansies (make sure they are pesticide free)


Marinade:

juice from one orange

2 tablespoons citrus champagne vinegar

zest from 1/2 an orange


Salad dressing:

1/4 cup citrus champagne vinegar or champagne vinegar

1/4 cup avocado oil

1/2 teaspoon dijon mustard

salt and pepper to taste



I like to start with washing and prepping the kale.  Thoroughly wash kale and pat dry.  Remove the tough stem and roughly chop. Remove and wash beets.  Wrap in foil and crimp edges tightly. Set on a baking sheet and place in a preheated 350F oven.  Bake for 1 hour or until no longer hard. I like to use a wooden skewer to poke the beets with.  The skewer should slide in easily. Segment on of the oranges.  Reserve juice and orange zest.  Set aside. 


For the Marinated Beets:  Mix juice from one orange, vinegar and orange zest together.  Pour over cooled, cooked beets. Refrigerate for at least an hour or up to 3 days.  


For the Salad Dressing:  In a pint jar combine, the vinegar, avocado oil, dijon, salt and pepper.  Shake vigorously until well blended.  Refrigerate until ready to use.


To assemble the Kale Bowl:  Toss about 1 1/2 cups of chopped kale with 2 tablespoons of the dressing.  Massage kale until it begins to soften.  Place in a bowl.  Arrange marinated beets, orange segments, strawberries, avocado, slices and almonds.  Serve immediately.  Makes approx 3-4 servings.  


Optional toppings:  hemp hearts, chia seeds, sesame seeds, micro greens, other nuts and seeds