Roasted Beets on a Bed of Baby Red Kale
4 beets of assorted colors
1 to 2 large bag(s) of baby red kale
3 tsp olive oil, divided
2 cloves garlic, minced
2 tsp balsamic vinegar
2 tsp viniagrette dressing (optional)
salt and pepper
1 to 2 oz goat cheese
Preheat oven to 375. Remove greens from beets, and scrub clean. Leave peels on. Take a piece of aluminum foil big enough to form a sealed packet around all of the beets, and place the beets on the middle of one half of the sheet. Drizzle with 1 tsp of olive oil, and salt and pepper. Fold the aluminum foil in half, and then fold the edges up to seal the packet. Place the aluminum foil on a baking sheet,put it in the oven, and set the timer to start checking them at about 25 minutes. When the timer goes off, pull the baking sheet out, open the foil (the foil won’t be hot once you remove it from the oven, so you can touch it to open the edges, but don’t forget that the baking sheet WILL be hot!). Check the beets by pricking them with a fork. You want them to be tender, but not mushy. My beets took 48 minutes, but it will vary depending on their size. When they are done, put them in an ice water bath to stop them from cooking further (just a bowl with some water and ice in it). Once the beets are cool, slice them.
Saute the garlic in 1 tsp of olive oil in a skillet over medium heat, about 1-2 minutes. Add another 1 tsp of olive oil, the kale and the balsamic vinegar. Saute the kale by using a motion similar to folding eggs into batter. Cook until the kale is wilted, but still bright green. Salt and pepper to taste.
Put the kale on a plate, and then arrange the beets on top. Drizzle with 1 tsp of vinagrette dressing if desired, and top with dollops of goat cheese.