Buy some local ground turkey (about a pound for two salads) and sauté in a skillet until fully cooked. Put in oven to keep warm.
Thinly slice a couple chioggia beets if you can get them. Red or golden beets will work just fine too.
Steam the beets in shallow broth or water tossing the beets so that they aren't in the liquid for long. You don't want to boil them.
Slice three carrots, the more colorful the better. Dragon carrots are purple on the outside and orange on the inside. Gorgeous.
Once the beets are soft, but still have some crunch to them, remove them from the pot. Put on a plate and keep warm in the oven.
Shred a handful of oyster mushrooms and add them to the pot with the carrots and some garlic powder. Cook for a few minutes.
Add half a bunch of shredded kale to the pot and steam for a few minutes until bright green.
Remove contents of the pot from heat and divide onto two plates.
Add the turkey to a bowl. Mix one cup of yogurt with two teaspoons or turkish seasoning (salt, garlic, cumin, black pepper, oregano, paprika, sumac, cayenne red pepper and cilantro). Add half of the yogurt to the turkey and blend.
Spoon the turkey on top of the kale, place the beets around the perimeter of the place and slice some tomatoes as an accent.
Add microgreens if they are in season or any other light green to help round out the kale.
Sprinkle some crumbled feta cheese and serve. No need for dressing; the ingredients speak for themselves.
