8-12 small-medium beets (I like a combo of red and golden beets)
1 bunch lacinato kale, stems removed cut into ribbons
2 fat cloves of garlic, smashed--you can even leave the skin on
optional: basil, feta, chevre, ricotta, or chives
Preheat the oven to 350º. Wash and trim the beets. Place the beets in a pie plate with a 1/4 cup of water and the smashed garlic. Sprinkle some salt over top. Cover tightly with foil. Roast until tender and cooked through, between an hour and an hour and a half.
While the beets are cooking, prep your kale. Remove stems and cut into ribbons. Add to a large bowl, add a glug of olive oil, and a pinch of salt. Massage the kale until it's bright and tender. Set aside.
When the beets are done cooking (pierce with a fork to check!), remove from oven and allow to cool. Throw out the garlic. If you have latex gloves, now is the time to pull a pair out. To peel, simply hold the cooled beets in a paper towel and rub. The skin will rub right off if cooked thoroughly.
Once peeled, dice the beets. Add to the kale, and toss with a few splashes of sherry vinegar. Season with sea salt and pepper to taste.
Feel free to add chevre, feta, ricotta, basil, or chives. Serve with pan seared salmon for an awesome dinner.
originally posted nov. 10, 2016