It's almost Turkey Day! This year my family is visiting San Diego and I'm excited to get to spend the holiday with them for the first time in a while! And while I'm sure we'll be having lots of standard favorites, I also wanted to add some healthy options to the table, to minimize the feeling of totally going off-the-rails into a tryptophan coma that night. So I'll be sneaking a few more veggie dishes into the mix this year...
This dish came from one of those "uh... what's left in the fridge?" moments; we had some slow-braised meat in the crock pot but needed a veggie to go with it. And sometimes those moments turn into a beautiful delicious dish that's worthy of repeating! It's got a great wintery flavor with the beets, but still feels vibrantly green & healthy. I'll definitely be adding it to the Thanksgiving table this year!
1 medium red beet
1 medium gold beet
1 bunch kale (I used Dino Kale)
3 tablespoons butter or ghee
1 large leek
1/2 cup raw pumpkin seeds
salt & pepper to taste
splash of balsamic vinegar
- Slice the beets very thinly; also chop the kale, and slice the leeks into ronds
- In a cast iron or skillet, heat 2 tablespoons of butter. Once hot, add the beets and saute for about 5 minutes
- Once the beets start to soften, add the additional tablespoon of butter to the pan, along with the leeks. Saute for 2 minutes
- Add the kale, pumpkin seeds, plus salt and pepper to taste, and continue to stir all together just until the kale wilts.
- Before serving add a splash of balsamic vinegar