Food
ROASTED BEETS WITH KALE AND PARMESAN
Ingredients
8 long red beets (or regular beets)
200g ARKET beet hummus
200g kale
50g parmesan
1 lemon
4 garlic cloves
1 tbsp miso paste
1dl olive oil
100g butter
50g hazelnuts
Method
1. Preheat the oven to 170°C. Peel and split the beets, lengthwise. Roast them the beets in the oven until cooked, this will take about 40 minutes.
2. Blanch the kale for 30 seconds and then rinse cold.
3. Slice the garlic finely and sauté it on medium heat with olive oil.
4. Take your blender and add the kale, garlic, the juice from 1 lemon and grated parmesan. Let it blend and season with a pinch of salt and a grind of black pepper.
5. Add the butter to a small saucepan. Let it brown on medium heat and then transfer it to a dry, heat-proof container.
Serve
Place the beets on a pillow of ARKET Beet hummus. Drizzle with the kale and parmesan mix and sprinkle with some chopped hazelnuts. Finish off with the browned butter.
