Recipe

Roasted Roots and Tubers over Lemony Braised Kale

Photo by Loves Food Loves to Eat

This recipe was entered in the contest for Your Best Beets
Chef
Loves Food Loves to Eat's Notes: A few weeks ago, after seeing a vampire movie, I couldn’t bring myself to prepare a meatful dinner, which worked out just fine since I had made a haul at the Farmer’s Market earlier that morning...
A few weeks ago, after seeing a vampire movie, I couldn’t bring myself to prepare a meatful dinner, which worked out just fine since I had made a haul at the Farmer’s Market earlier that morning. Unfortunately, I hit up the farmer’s market prior to the blood-sucking vampire movie, and didn’t think twice about buying dark, blood-red beets that stained everything a bright crimson and left a slightly unsettling red juice in the bottom of the roasting pan…good thing the sweet earthy caramelized veggies and tangy kale were so delicious that I dismissed the color and devoured every last bite (juice and all) with the ravenous blood-thirst of a thousand vampires.

Expand Collapse

1 large turnip-sliced in thickish coins Ask a question about this ingredient

2-3 medium sized beets- halved and quartered Ask a question about this ingredient

2-3 medium sized sunchokes- cut in 'chunks' Ask a question about this ingredient

1-2 tablespoon extra virgin olive oil Ask a question about this ingredient

Preheat oven to 400. Toss everything in a roasting pan with a splash of water and roast until golden brown, caramelized, and delicious. Anywhere between 25-40 minutes (just fork and taste check it).
Ask a question about this step

Sauté shallot in olive oil in a large pot (I used my large nonstick wok). When golden, add salt (about a ½ teaspoonish…or more, depending), a pinch of red pepper flakes, lemon juice, and broth. Slowly add kale, letting wilt before adding more. Cook down in this fashion for 5-10 minutes, to desired consistency. Serve kale and juices in a shallow bowl, topped with roasted veggies.
Ask a question about this step