Roasted Kalettes with Beets and Cranberries


The past few months I have been hearing about Kalettes that are brand new vegetable — a hybrid between kale and Brussels Sprouts. There is some discussion on whether this should be called BrusselKale, Kale Sprouts (that is what Trader Joes is calling them), or Kalletes.  But Kalette seems apt, since the florets look like mini kale bunches. Kalettes are rich in Vitamin C, K and B6.

k3This recipe is adapted from here. There are more recipes posted there if you want to experiment with kalettes.

Ingredients:

1 bag (8 oz) Kalettes
1/2 golden beet sliced
1/2 red beet sliced
1/2 cup cranberries
1/3 cup walnuts
2 tbsp olive oil
2-3 garlic cloves minced
salt and pepper to taste
a little Balsamic vinegar
blue cheese

k1

Pre-heat oven to 425 degrees.

Toss kalettes, beets, walnuts and garlic with some olive oil. Season with salt and pepper. Can also add a few red pepper flakes. Lay out on a rimmed baking sheet and bake for 10-15 minutes.

k2Add cranberries and bake for an additional 4-5 minutes.

Remove from oven and transfer to a serving bowl. Drizzle a little Balsamic vinegar and top with blue cheese and serve warm.

k3

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