• 4cupsfresh kale
  • 4beets
  • 1/4cupbalsamic vinegar
  • 1/4tspcaraway seeds
  • 1/4tspsalt
  • clove powder
  • 1Tbspfresh parsley, chopped
  • black pepper
  1. Place beets in a saucepan, cover with cold water and 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. Thinly slice beets and place in a bowl. Add vinegar, caraway seeds, salt, and a pinch of clove powder. Set side for at least one hour in the refrigerator, occasionally mixing.
  2. 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.
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