Roughly 4 years ago I tried my first beet and it was terrible. I fell in love with the idea of using a meal delivery kit to help with our busy lives and I used a promo code and ordered my first week’s meal. One of the recipes called for “beet fries” and at the time, never having a beet before, I already felt a bit of apprehension. We made the kit to spec and the beet fries for so disgusting I turned to Bethany and said “I will never make beets again, ever”. As goes all sayings like that, here I am creating a blog post involving beets.
I think in societies rush to find the next “superfood” they forgot the power (and flavor!) of the beet. Beet’s are an excellent source of fiber, folate, potassium, iron and vitamin c. Beets, in the health food world, are known for increasing blood flow, lowering blood pressure and improving exercise performance. If that’s not enough, they taste amazing! In fact, they are so delicious and versatile that a local coffee roaster has a delicious beetroot latte! (CxT Coffee Roasters)
Beets are sweet, earthy and actually serve two uses. The beet root itself is most commonly used (for example, this recipe) but what most do not know is that the greens are valuable too! The greens actually contain more nutrition than the root does and they make an excellent substitution for kale and spinach – they are sweeter than both, but as tender as spinach.
We wish we had tried beets again sooner than we did and will continue to serve them to our family (Lincoln loves them!). We hope you enjoy this recipe and let us know your thoughts!
Beet & Kale Skillet
- 2 large beets
- 1 tbsp olive oil
- 6 slices cooked bacon smoked center cut is preferable
- 1 large bunch of kale
- 1/3 cup chicken stock reduced sodium
- 1/2 cup crumbled goat cheese
- 4 tbsp apple cider vinegar
- Preheat the oven to 425°
- Wash the beets, trim off the bottom of the root and chop off the greens (you can save these as they make an excellent substitute for spinach/kale in recipes).
- Place the beets on a lined baking sheet, drizzle with olive oil and season generously with salt and pepper. Bake them for one hour or until fork tender (like a potato).
- In a large skillet over medium heat, cook your bacon strips until they are crispy --> place the strips on a plate lined with paper towels. Once cooled, chop into small pieces. DO NOT TOSS THE BACON GREASE.
- Turn the heat on high and toss the kale in, stirring until it begins to wilt. Then add the chicken broth and 2 tbsp of the vinegar. Cover and allow to cook for an additional 4 minutes.
- Cut the beets into cubes (be careful to not stain your clothes!) and toss them into the skillet along with the chopped bacon. Serve immediately and top with goat cheese.