500 g beets (red, yellow or sweet)
500 grams of salt
200 g fresh kale(picked)
2-3 tbsp. Cold-pressed rapeseed oil
2 Tbsp. cherry vinegar
1 tbsp. acacia honey
2 Tbsp. Cold-pressed rapeseed oil
Salt and freshly ground pepper
Wash beetroots free of soil and dry them with paper towel.
Put the beetroots up in a baking tray and cover with the 500 grams of salt
Put the beets in the oven and bake for 70-80 minutes at 170 degrees until they are soft and tender.
Take the beets out from oven and allow to cool slightly.
Remove the salt from the beets, and peel of the skin with a small knife.
Put the beets in a saucepan with vinegar, honey, oil and freshly ground pepper.
Heat the beets in brine, until the brine begins to stick on the beets.
Bring a saucepan of water to boil.
Wash and drain kale, put 2 / 3 of kale into the boiling water and cook 2-3 minutes, put kale directly into cold water, so cooking stops quickly and kale holds its green colour and fresh taste.
If the kale is boiling too long, it will lose its green colour, becomes gray and will taste a little of “fart”
Remove the kale from the water and into a blender, blend to a smooth green paste with 3 tbsp. Cold-pressed rapeseed oil, salt and freshly ground pepper.
Come pure into a small saucepan and heat it up, just before serving.
Heat the kale puree and serve it in the bottom of the plate
Cut apples into strips and mix with the last 1/3 picked kale:
Turn down in the warm on the beets and serve the beets on kale puree, season with salt and freshly ground pepper.