Roasted Beets and Their Greens
1 bunch beets, with green tops attached
3 Tbsp lemon juice
3 Tbsp olive oil
1/4 tsp salt
Preheat oven to 400F. Trim greens from beets. If you have large and small beets, cut large beets in half, then wrap each beet tightly with foil and place on a large rimmed baking sheet.
Roast until tender, about 60 min. Remove foil packets from oven, leaving baking sheet in oven. Open packets and let beets cool, about 10 min.
Whisk lemon juice with oil and salt in a large bowl. When beets are cool enough to handle, slip off peel. Cut into thick wedges and toss with lemon dressing. Remove and discard stems, then coarsely chop beet greens.
Toss with beets and lemon dressing. Place beets and greens back on hot baking sheet. Roast until greens wilt, 5 more min.
Picture and recipe adapted from: https://www.chatelaine.com/recipe/vegetarian/roasted-beets-and-their-greens/
The Best Kale Chips
4 stalks kale, or about 4 cups leaves
1 Tbsp avocado oil, plus more for hands
1 1/2 Tbsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder
1/8 tsp cayenne
1/4 tsp pink salt, or to taste
Preheat oven to 300ºF. Grease a large baking sheet (or line with parchment paper) and set aside.
Carefully remove leaves from the stalk of the kale. You can either pull the leaves or cut away from the stalk. Rip or cut kale into large pieces, then wash and dry kale in salad spinner. Make sure your kale is dry before the next step. You can pat down with paper towel and let air dry on cooling