Kale with Roasted Beets & Bacon


  • 1-2 medium-size beets
  • 1/2 tablespoon olive oil, or salad oil of choice
  • Salt and pepper, to taste
  • 3 bacon slices (about 4 oz), diced
  • 1 bunch kale (about 3/4 lbs), cut into 1-inch pieces, removing ends or tough stems
  • 1/4 cup chicken broth
  • 2 tablespoons vinegar, apple cider if available


  1. Preheat oven to 425F
  2. Trim beets, removing both ends, and place on a sheet of heavy duty aluminum foil.
  3. Drizzle with oil and season with salt and pepper.
  4. Wrap the beets completely in foil and roast until tender (when fork can be easily inserted into beet); about 1 hour
  5. In a large skillet over medium heat, cook bacon to desired crispness. Remove from pan and drain excess fat on paper towel.
  6. Increase heat to high and add the kale, coating it with the bacon grease; or pour bacon grease from skillet and add cooking oil of choice. Cover and allow kale to cook for a few minutes before adding the chicken broth and 1 tablespoon vinegar. Stir to combine, replace cover and allow kale to wilt for 6-8 minutes.
  7. When roasted, cut beets into chunks and add to kale. Stir in the additional 1 tablespoon of vinegar.
  8. Add bacon, stir to combine and season with salt and pepper.

Recipe adapted from https://www.foodnetwork.com/recipes/guy-fierikale-with-roasted-beets-and-bacon-recipe.html