Baked Beets with Kale and Bacon
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Baked beets with kale and bacon - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 beets (about 400 g)
- 1 tbsp. l. olive oil
- 6 thick-cut strips smoked bacon (250 g), diced
- 1 large bunch of kale (about 700 g), washed, stemmed and cut into 2.5 cm pieces.
- 0.33 cups lightly salted chicken broth
- 4 tablespoons apple cider vinegar
- 100 g chopped almonds
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Wash and trim the beets at both ends. Place the beets on a 30cm square of foil. Drizzle with olive oil and season generously with salt and pepper. Wrap in foil and roast until tender, about 1 hour. - In a large skillet over medium heat, fry the bacon. Transfer to a plate lined with paper towels. Increase the heat to high and add the cabbage, stirring to coat with the bacon grease. Cover and cook for a few minutes, then add the broth and 2 tablespoons of vinegar. Stir, then cover and let the cabbage simmer for 6-8 minutes.
Peel and slice the beets and add them to the cabbage. Stir in the remaining 2 tablespoons of vinegar. Add the bacon, stir, season with salt and pepper, and sprinkle with almonds. Serve immediately.
Recipe beets with bacon.
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