A kale dish your taste buds will actually like! Roasting in coconut oil and ginger softens and deepens the flavor of the kale, and makes it downright addictive. Add beets, farro, and goat cheese to the mix and you’ve got a proper meal on your hands!
- Heat oven to 400°F. Place the beets in a parchment-lined dutch oven and bake, covered, for about 1 hour, until the beets are easily pierced with a fork. Remove from the oven, take the lid off the pot, and set aside to cool while the kale cooks.
- While the beets cook, combine the vinegar, ginger, coconut oil, agave, and salt, and mix well. Place the kale in a 9×13″ baking dish and pour the dressing over the kale. Massage the dressing into the leaves with your hands until it is evenly distributed.
- As soon as the beets come out of the oven, lower the temperature to 375°F.
- Roast the kale for 18-20 minutes, until it is just starting to get crisp.
- Cook the farro according to package directions while the kale cooks. Peel and chop the beets.
- Serve in a large bowl with the farro on the bottom, topped with some of the roasted kale and beets. Sprinkle chunks of goat cheese on top if desired, and eat!
If your farro is not quick-cooking, be sure to adjust for the extra time it will take. Also, keep in mind that farro contains gluten. Use quinoa, rice, or another GF grain if you’d like to keep it gluten-free.
To make this meal vegan, skip the goat cheese or substitute with an almond, cashew, or rice cheese product.