Rosemary Beets with Garlicky Kale

By Kiri Rowan
Yield 3 servings

Ingredients:

• 6 large leaves of kale (stalks omitted)
• 3 beets
• 1 tbsp minced garlic
• 1 tbsp extra virgin olive oil
• 1 tsp rosemary (or more, to taste)
• Sea salt and pepper, to taste

Method:

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut stalks and greens off of beets, then peel and chop into 1” cubes.
3. Mix 1 tbsp olive oil, beet cubes, rosemary, sea salt, and pepper in a large bowl.
4. Transfer beet mixture to baking dish and bake for 45 minutes, or until beets are tender enough to pierce with a fork.
5. 10 minutes before the beets are ready, rip kale leaves into bite-size pieces.
6. Add either a small amount of olive oil or water into a pan, and sauté kale and minced garlic on medium heat until wilted.
7. Place kale onto a plate, and then add the beets on top.
8. Serve and enjoy!!