Golden Beets with Kale

Golden beets are one of many produce items that just cannot be bought in my small town, but they are also something I have always wanted to try.  I wasn't really planning on them, but in my most recent trek to Atlanta, they were the first thing I spotted as I walked into Whole Foods, so they were instantly on the week's menu.  These have not had a lot done to them, because I wanted to taste the beet itself.  They were a bit milder and a bit sweeter than most of the red beets I have eaten, but essentially, they taste the same.  I roasted them with a little olive oil, salt, pepper, and tarragon and then stirred them into some sauteed kale. They made a perfectly tasty and  healthy side dish.



Golden Beets with Kale
yield:  4 generous servings

4 large golden beets, cut into bite sized pieces
1/2 tsp dried tarragon
2 Tbsp. olive oil, divided
6 cups kale, ribs removed and torn
salt and freshly ground black pepper to taste


Preheat oven to 350 degrees.  Toss beets in 1 Tbsp. olive oil and sprinkle with salt, pepper, and tarragon.  Place in a glass baking dish and roast for 45 to 60 minutes or until tender when pricked with a fork.  Meanwhile, saute the kale in the remaining olive oil until tender.  I add a little water as I saute, so that I don't have to add more oil.  When the beets are finished roasting, add them to the kale and reheat if necessary so that everything is heated through.