Paisley Farm sweet pickled beets warmed in a Honey Bourbon Sauce, dressed up with crispy roasted baby kale and drizzled with more sauce. Perfect appetizer, side or light meal.
We have a restaurant here in Omaha, called Dante, that my girlfriends and I like to go to. They have amazing food, and a superb Italian wine list that always keeps us coming back. So many good things that typically we order a few things and enjoy them “family style” so we can taste more than just our own entree. One of the things we always order are the Wood Roasted Beets with Fried Kale. They are served with a sweet bourbon sauce, and they always get gobbled up quickly.
This post is sponsored by my good friends at Paisley Farm Foods but the love of all of their products and the opinions here are my very own. Thank you for supporting the companies and products that make An Affair from the Heart possible.
^ LOVE IT? Pin it!^
That recipe from Dante, is what inspired this one here, today. I don’t know if you have ever had fried kale, but if you haven’t — please try it! SO GOOD. However I didn’t actually fry the kale for this dish. I roasted it, like I roast all of my veggies, right in the oven. Oven Roasted Cauliflower is like a staple in our house! It takes very little oil, and it turns out so good, every time!
The beets are even easier. I always keep a stash of Paisley Farm Sweet Pickled Beets in my pantry. They were perfect for this recipe. All I did was open the jar, and warm them for a couple of minutes in my Honey Bourbon Sauce. We had a beautiful side dish for Sunday dinner.
Growing up, my grandma always pickled beets. She had a really nice garden in her backyard, and they made use of all of it. Nothing went to waste. I remember going down into her basement in the Fall and seeing jars and jars of vegetables. Something about the beets that I always liked? Their rich red color. Ever heard that old saying “Red as a Beet?” Although beets come in white and yellow varieties, beets are primarily a dark red. Betalains are the unique antioxidants that give the beets their rich red color. In the 19th century, women used the red dye from the beets as cheek and lip stain, inspiring the term “red as a beet.” Beets are rich in folic acid, antioxidants, potassium and fiber.
Love Beets? I have a couple recipes using these nutrition packed root veggies!! Not too long ago I even baked them right into a Chocolate Cake! What?? You have never heard of putting beets in chocolate cake? It made a dark chocolate cake was springy and moist, similar to a snack cake. I topped it with a thick layer of chocolate ganache, and chilled it in the fridge before I served it. Adding beets to desserts isn’t anything new. By doing so, you have added a whole new dimension of nutrition. Nutrients and antioxidants make chocolate cake HEALTHY?? YES! I also made this delicious Pickled Beet Salad with Pears and Goat Cheese. Isn’t it pretty?
Paisley Farm Foods has been in business since 1945. Their success comes with one simple thought: work with fresh vegetables, uniquely combined to deliver flavor on demand. Whenever you need an easy side dish, appetizer or salad really quick, reach for the Paisley Farm products in your pantry. They have a complete line of vegetable products to complement just about any meal. “From farm to jar to you, that’s the Paisley Promise.”
Ready to make this awesome dish?? Let’s get to it!
- 1½ cups Paisley Farm Sweet Pickled Beets
- To make the Crispy Kale:
- 4 cups baby kale, washed dried well, stems removed
- 1 Tablespoon Olive Oil
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon seasoned pepper
- Honey Bourbon Sauce
- Wash and dry and prepare your Kale. Toss the prepared Kale in olive oil, salt and pepper, until the leaves are evenly coated. Place them in a single layer on a baking sheet. Bake them for 10 minutes at 350 degrees. Carefully turn them over. Bake for another 10 minutes more, or until desired texture.
- While Kale is roasting, prepare your Honey Bourbon Sauce
- When it's warm, spoon in the beets, heat until warm.
- Plate the beets in the middle of the platter. Drizzle with a little of the sauce. Arrange crispy Kale around the outside.