Ingredients

The following ingredients have 4 Servings
  • 1/2 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons olive oil
  • sea salt and cracked black pepper
  • 2.2 pounds baby beets (trimmed and scrubbed)
  • 1 tablespoon tarragon leaves (chopped)
  • 1/2 cup red quinoa (rinsed)
  • 12 ounces bacon (diced)
  • 14 oz kale (stems removed and leaves torn into bitesize pieces)
  • 3 cloves garlic (sliced)
  • shaved pecorino to serve (I omitted)

Instruction

  • Preheat the oven to 400. Place the vinegar, sugar, 1 tablespoon oil, salt and pepper, and beets in a small deep-sided baking tray and toss to combine. Cover with foil and roast for 30 minutes. Remove the foil and continue cooking for 30 minutes. Remove from the oven, add the tarragon leaves to the cooking liquid and set aside.
  • While the beets are roasting cook the quinoa in 1 cup of water. Bring to a boil, cover, reduce heat and let cook for 15 minutes. Remove lid and let cook for a few more minutes to let the water reduce. Set aside.
  • Heat the remaining tablespoon of oil in a frying pan. Add the bacon and cook for about 5 minutes are until crispy. Remove with a slotted spoon and let drain on a paper towel. Reduce the heat to medium and add the garlic. Cook for about a minute or until fragrant. Add the kale and cook for 2-3 minutes or until it is just wilted. . Add the kale mixture, salt and pepper to the quinoa and stir to combine. Top with the beets and pecorino and drizzle with the beet/tarragon sauce.