Recipes

Preheat oven to 375 degrees. Bring large pot salted water to boil over high flame. Meanwhile, prepare beets by removing stems and scoring each with an X. Rub with small amount olive oil and place on lightly oiled baking sheet. Season with pinch sea salt and place in oven 35 minutes, until tender, turning once.

When water is boiling, quickly blanch kale 2-3 minutes until tender. Drain well, and allow to cool in refrigerator, then roughly chop. Meanwhile, in large mixing bowl, whisk together 4½ tablespoons olive oil with vinegar and sugar or honey until combined. Add basil and season with pinch sea salt and pepper, to taste. When beets are cooked, remove from oven. Set aside until cool to touch. Carefully peel and slice into wedges, placing them in bowl with dressing. Add kale and toss until combined. Top with pomegranate seeds and crumbled cheese.