Sauteed Beets and Kale
Meal: 103 cal Protein: 4g Carbs: 6g Fat: 8g
The color of this dish draws you in, but the flavor keeps you coming back for more. The earthiness of the beets, the zing from the ginger and citrus, and the richness from the cheese and walnuts. Start to finish this is a light and beautiful dish. If you’d like to make this more ample, crabmeat would be an excellent addition. A couple of ounces for each serving would only add 30 calories.
Serving size ¼ C 103 cal Protein: 4g Carbs: 6g Fat: 8g
Ingredients
- 1 Tbsp Olive Oil
- ¼ C Shallots
- 1 Tbsp Ginger
- 1 Orange Zest, Juice and Segments
- 1 Lb Beets , riced
- Sea Salt & Pepper
- 2 C Kale , destemmed and finely diced
- 1-2 Tbsp Tamari (Soy) Sauce
- ¼ C Goat Cheese or Feta, crumbled
- ¼ C Walnuts , finely diced
Directions
- Heat Oil in Saute Pan over medium. When hot, add shallots and cook until soft. Add ginger, zest, juice, beets, salt and pepper. Cook until fragrant, beets are softened, juice is mostly absorbed. Add Kale and Tamari. Cook until Kale is wilted and Tamari is mostly absorbed. Remove from heat and set aside.
- Divide into 4 Martini Glasses. Garnish with Segments, Cheese and Walnuts.
