Red Beet Puree, Braised Kale And Pan-Fried Scallops

1. 1

   Wash beet, wrap in foil.

2. 2

   Bake beet at 375 degrees for 30-45 minutes (you might want to roast a whole bunch, as they keep in the fridge forever.)

3. 3

   Meanwhile, completely remove stems from kale and wash.

4. 4

   Cook kale in a large pot of boiling water, it'll take about 5 minutes to fully cook.

5. 5

   Drain the kale, rince in cold water, squeeze out excess water, set aside.

6. 6

   When beets are cooked, and cool enough to handle, peel and chop them.

* Per serving · 4 servings · Values may vary.

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