Did the title scare you? Did you imagine your child running screaming from the table or hurling their lunchbox into oblivion upon serving them either of these vegetables? Well maybe there’s a chance we can convince you otherwise.
The farmers markets here in Los Angeles are brimming with winter vegetables right now. Rows of brightly colored purple, yellow and orange carrots and beets, are stacked high tables and surrounded by thick bunches of Kale ranging from the deepest, darkest green to some flecked with purple and curly edges. It’s truly a beautiful sight and one that drew my children to the booth last weekend, eliciting questions of “what’s that” and “why is it purple?”.
I’m going to offer you a recipe this week that incorporates both beets and kale, and can be served on the dinner table, or placed into unassuming lunch boxes. Now, is it guaranteed to get kids to love Kale and Beets? No. But it’s fresh, beautiful and incredibly delicious —- isn’t it worth a shot?
Winter Vegetable and Ricotta Tartines
- Thick slices rustic bread (we used a whole grain rye)
- Good quality ricotta cheese
- beets, peeled and thinly sliced or julienned
- Kale, cut into chiffonade
- good quality olive oil,
- 1/2 lemon
- sea salt
- Lightly toast slices of bread. Set aside.
- Chiffonade the kale by removing thick stem, rolling leaves into cylindrical shape, and slicing thinly. When the kale unrolls you will end up with thin strips of kale.
- Squeeze the 1/2 lemon over the kale.
- Spread ricotta onto toasted bread.
- Top ricotta with beets.
- Top with kale.
- Drizzle with olive oil, sprinkle with sea salt.
Until next time…
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