Ingredients
- 2 beets (about 14 ounces)
- 1 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 6 thick-cut applewood-smoked bacon slices (8 ounces), diced
- 1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
- 1/3 cup low-sodium chicken stock
- 4 tablespoons apple cider vinegar
Directions
Preheat the oven to 425 degrees F.
Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
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By kristinlia2271_...
Houston, TX
on February 21, 2012
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It was surprisingly good. We have never had roasted beets before and they are delicious on their own. The colors, textures, and flavors are impressive and the dish was a crowd pleaser. We are making it a 2nd time tonight and wanted to review it because I am surprised so few people have tried this. Great leftovers too.
By Cluelesskitchen
Beverly Hills, CA
on February 14, 2012
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Oh boy. I wanted to like this, I really did. This was my first time both cooking and eating kale and I discovered I don't like earthy tasting vegetables. The kale was bitter so the apple cider vinegar definitely took some of the edge off. The roasted beets were just so-so tasting. The bacon was the best part. Ironically, my 3 yr old and 5 year old liked "the green stuff." For the time it takes to make this dish (beets need to roast for ONE HOUR and the unpleasant flavors I won't be making this dish ever again.
By jrlandeck_1149633
lakewood, OH
on February 13, 2012
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My husband and I loved this. The flavor's were great together. The colors were nice and bright. I will admit I used canned beets.
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