Fizz kale boasts delicate cabbage flavor and hearty crunch. If Fizz is unavailable, the salad will still be delicious using all Lacinato.
1 whole garlic head
6 ounces baby yellow beets
6 ounces baby red beets
6 ounces baby striped beets (such as Chioggia)
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon heavy cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups Fizz kale, torn
4 cups Lacinato kale, torn
1 thick applewood-smoked bacon slice, chopped
How to Make It
Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets. Bake garlic and beets at 350° for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, oil, and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Place kale in a large bowl.
Heat a medium skillet over medium heat; add bacon. Cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat. Pour hot bacon mixture over kale, tossing to coat.
Peel beets; discard skins. Cut beets in half. Arrange over kale mixture.
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