Roasted Beets and Kale with White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Colorful, robust, and smells great while the veggies are roasting! Ingredients:
3/4 lb white kidney beans, dry |
6 cups kale, washed and chopped |
2 cups leeks, washed and sliced |
4 beets, raw, peeled and quartered |
4 cloves garlic, peeled and roughly chopped |
2 tbsp extra virgin olive oil |
Directions:
1. Presoak or quick soak your beans ahead of time. Simmer beans until done (you can flavor them however you like-stock, meat,veggies but depicted info shows just plain simmered beans).
2. Preheat oven to 400 degrees.
3. Meanwhile, toss beets, leeks and garlic with olive oil and season with salt and pepper to taste. Spread evenly in a 13x9 inch casserole and roast 40-45 minutes, or until beets are easily pierced with a knife.
4. Remove from oven and allow to cool slightly.
5. While beets are cooling, saute kale with a little water for 8-10 minutes, or until tender.
6. Carefully slice beet quarters into chunks. Toss with beans and kale. Enjoy.
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