Yum Yam Beet Salad

Yum Yam Beet Salad

Ingredients:
1 large Jewel Yam
1 medium Red Beet
1/8 cup safflower or olive oil
½ bunch of red kale
1 Tbs ground turmeric
1 Tbs ground cumin seed
1 Tbs yellow curry powder
½ Tsp dried red chili flakes
2 dashes garlic powder
4 Tbs tamari/ soy
Red salt and pepper
1/8 cup cider vinegar
3 Tbs honey
2 Tbs crushed pine nuts (optional)

Quarter the beet and slice into ¼ “ pieces- transfer to boiling water for 10 min. on med. heat then remove and cool. Slice the yam in half long way, then into ¼” half-round pieces. Transfer to skillet on med. heat with a few drops of oil. Sauté, adding and cooking off a splash of water to steaming lightly. (5-8min) Do not overcook-the yams should be slightly crisp. Transfer to mixing bowl. Cut up the kale and sauté for 2-3 min then transfer. Combine the yam, beet and kale with the above seasonings, vinegar and remaining oil and mix well. Cool and dust with crushed pine nuts. Serve as a side or main dish.