Baked beets with kale and bacon – a detailed recipe cooking. 
Time: one hour. 15 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 beets (about 400 gr.)
- 1 tbsp. l olive oil
- 6 thickly sliced strips of smoked bacon (250 gr.), to cut in cubes
- 1 large bunch of kale (about 700 gr.), Washed, without stems and cut into pieces of 2.5 cm.
- 0.33 Art. lightly salted chicken stock
- 4 tbsp. l cider vinegar
- 100 gr. chopped almonds
Recipes with similar ingredients: beets, kale, kale, bacon, almond
Recipe preparation:
- Preheat the oven to 220 ° C. Wash and trim the beets from both of the ends. Lay the beets on a square piece of foil with side 30 see. Pour olive oil, salt and pepper well. Wrap in foil and bake until the beets become soft, about 1 hour.
- Fry the bacon in a large skillet over medium heat. Shift on a plate lined with paper towels. Increase the fire to maximum and put the cabbage, mix so that it is covered fat from bacon. Cover and cook for a few minutes, then add the broth and 2 tbsp. l vinegar. Shuffle, cover, so that the cabbage is stewed, 6-8 minutes. Peel and chop the beets on slices and add to the cabbage. Stir in the remaining 2 tbsp. l vinegar. Add the bacon, mix, salt and pepper, sprinkle almonds. Serve immediately. Beetroot and bacon recipe.
