Pan fried beets and rubbed kale

Hello everyone!

Instead of doing an introductory post, I figured I would go ahead and jump right into this whole food blogging concept with a very asked after recipe. It joys me to answer the question of how to cook these pretty little beets because it is so simple. Simple is always best, right? ;)

The mouth staining juices are all locked inside a light, simple batter. If you've never liked beets because all you've had is them pickled with onions, this is sure to put a delightful spin on this purple root veggie.

whatchya need for the beets:

1 bunch of small, fresh beets. washed and ends cut off

(save the greens for a salad or to saute)

about one cup of flour

pinch of s/p

2 tbsp of earth balance buttery spread

(or olive oil)

whatchya need for the kale:

1/2 bunch (or less) of kale, destemmed

1 tbsp of olive oil

1 tsp of coarse salt

Ok, this is so simple. First heat your "butter"/oil in a skillet on medium heat.

Next, you are going to want to peel and cut the beets into 1/4" - 1/2" thick slices.

Then, drop them down in a bowl with flour and s/p. Flip them to coat both sides.

Once your butter has melted, drop beets in pan, and flip after about 5 minutes. Cook on flipped side for another five minutes. They are done when crispy and bendable. You may want to degrease by patting with a papertowel... I don't. :)

While the beets are cooking, drizzle kale with olive oil and salt then massage leaves for a couple minutes with your hands. You will be able to see the salt breaking down and "cooking" the kale as it darkens in color. Then finish them off by seasoning to your liking. This time, I used a couple drops of lemon juice and some sesame seeds. Toss around with hands and serve.

Of course, I have a silly obsession with having more than two items on my plate; so I served these two tasties with some brown rice and sauteed broccoli.