Baby Kale with Beets and Onions
Author: 
Recipe type: side, entree
Serves: 2
 
A lightly cooked kale salad, a new take on what has been a boring bistro salad.
Ingredients
  • 6 cups baby kale
  • ½ cup beets, sliced thinly
  • 1 tbsp olive oil
  • 1 medium red onion
  • 1 tbsp aged balsamic vinegar (w/ must)
Instructions
  1. Slice the beets into tin little discs.
  2. Do the same for the onions.
  3. Saute the beets for a few minutes to soften.
  4. Add the sliced onions and soften as well, just a few minutes.
  5. Add the baby kale and let wilt, but not cook to a mush.
  6. Plate, and drizzle with aged balsamic vinegar.
Notes
This could easily be topped with pine nuts (pinoli) or goat cheese to great effect. Don't hesitate to experiment. Nutritional Analysis -No cholesterol -High in calcium -High in dietary fiber -High in iron -Very high in manganese -High in potassium -Very high in vitamin A -High in vitamin B6 -Very high in vitamin C
Nutrition Information
Serving size: 313g Calories: 211g Fat: 8.3g Saturated fat: 1.1g Unsaturated fat: 7.2g Carbohydrates: 31.5g Sugar: 7.2g Fiber: 5.8g Protein: 8.0g Cholesterol: 0g
Recipe by Gatehouse Gourmet at https://www.gatehousegourmet.com/2011/07/09/baby-kale-with-beets-and-onions-recipe/