Way back at Thanksgiving, my family planned our Christmas Eve menu. Lists were made on yellow legal pads, guest preferences were weighed, and then the final items were confirmed. I suggested the addition of a vegetable dish featuring roasted beets and kale. Red and green vegetables, get it? My sister claimed no one would eat this, especially in the midst of antipasto, baked stuffed shrimp, homemade manicotti, and ham.

I am happy to say that the dish went over pretty well! It did leave a trail of beet juice and olive oil in the bottom of my Mom’s oven, but she’s come to expect these things when I’m around. I modified the recipe above slightly, and here’s how it went:

6-8 beets, peeled and cubed
1/4 c. olive oil
Salt & Pepper
4-5 cups coarsely chopped kale leaves
1/2 c. feta cheese
1/4 c. balsamic vinegar

Toss beets, olive oil, salt, and pepper in a baking dish, and bake at 350F for 50-60 minutes, or until easily pierced with a fork. Add chopped kale, stir, and bake for an additional 10 minutes. Remove from oven and allow to cool. Place vegetables in a bowl, and add feta cheese and balsamic vinegar. Taste and correct as needed. (I added another drizzle of olive oil, and more salt and pepper.) Serve at room temperature.

• sides