Filling half the plate with plants isn't as hard as you think. We make it easier with salty, crispy bacon--one piece is all it takes to elevate this bountiful bowl of fruits and vegetables.
1 whole garlic head
12 ounces baby red beets
3 tablespoons extra-virgin olive oil
1 tablespoon water
2 teaspoons fresh orange juice
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups baby spinach
4 cups torn Lacinato kale
1 thick applewood-smoked bacon slice, chopped
1 cup fresh orange segments
Est. added sugars 0g
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 beets on a large sheet of foil; wrap tightly. 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 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Place spinach and 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 mixture, tossing to coat.
Peel beets; discard skins. Cut beets in half. Arrange beets and oranges over kale mixture.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.