Roasted Marrow and Baby Beets with Red Kale

Serves 4-6

Active Time: 15-20 minutes

Total Time: 1 hour 30 minutes

3 small golden beets
3 small red beets
1 bunch red kale, roughly chopped
4 pasture-raised beef marrow bones
4 tablespoons ghee, melted
2 tablespoons feta cheese from grassfed cows
Salt and pepper

Directions

Preheat the oven to 400° F.
Remove the stems and wash the beets thoroughly. Place the beets in a baking dish and pour melted ghee over them, rotating and coating them completely.
Place marrow bones on a parchment-lined baking sheet and sprinkle with salt and pepper.
Cook (both the bones and beets) in the oven for one hour.
Remove the beets from the oven and let cool slightly. When the beets are cool enough to handle, remove from the pan and gently rub off the skin. Slice the beets, place on a plate, and reserve for later.
Use a knife to gently nudge out the marrow into a skillet with any tallow or jus that was rendered in the baking sheet from roasting the bones. (Save roasted bones in a freezer-safe bag for stock.) Add the kale to the skillet and cook over medium heat until greens are completely wilted.
Add the beets to the kale and marrow mixture and toss lightly. Add salt and pepper to taste and transfer to a serving dish, using two spoons to lightly drain excess fat. Sprinkle with feta cheese and serve warm.

Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.

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Check out other recipes from Taylor Allen:

Butternut and Pear Puree with Walnut Crème Fraîche

Smoked Salmon Chowder

Tender Leeks with Bacon Vinaigrette