Honey Bourbon Glazed Beets with Crispy Kale
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.
Servings: 4
Calories: 128kcal
Ingredients
- 1 1/2 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
- 1/4 teaspoon seasoned pepper
- Honey Bourbon Sauce
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 643mg | Fiber: 3g | Sugar: 8g