Makes 4 servings
Ingredients
- 4 beets
- ¼ cup vinegar, balsamic
- ¼ teaspoon caraway seeds
- ¼ teaspoon salt
- Clove powder
- 4 cups kale, fresh
- 1 tablespoon parsley, fresh, chopped
- Black pepper
Directions
Place beets in a saucepan and cover with cold water; bring to a boil. Reduce heat to simmer and cook 20 to 40 minutes (depending on size) or until beets are very easily pierced with a sharp knife. Allow beets to cool in cooking liquid. Peel beets under cold running water by squeezing skins so they slip off. Slice beets thinly; place in a bowl. Add vinegar, caraway seeds, salt and a pinch of clove powder. Set aside for at least one hour in the refrigerator, mixing occasionally. Remove stems from kale. Discard stems and slice leaves very thin. Steam over medium-high heat for three minutes. Spread warm greens on serving platter and arrange beets on top. Garnish with parsley and a pinch of pepper.
