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. Golden Beets with Kale 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.