Baked Beets with Kale and Bacon

Ingredients:

• 2 beets (about 400 g)
• 1 tbsp. l. olive oil
• 6 thick-cut strips smoked bacon (250 g), diced
• 1 large bunch of kale (about 700 g), washed, stemmed and cut into 2.5 cm pieces.
• 0.33 cups lightly salted chicken broth
• 4 tablespoons apple cider vinegar
• 100 g chopped almonds

Preparation:

1. Preheat oven to 220°C.
   
   Wash and trim the beets at both ends. Place the beets on a 30cm square of foil. Drizzle with olive oil and season generously with salt and pepper. Wrap in foil and roast until tender, about 1 hour.
2. In a large skillet over medium heat, fry the bacon. Transfer to a plate lined with paper towels. Increase the heat to high and add the cabbage, stirring to coat with the bacon grease. Cover and cook for a few minutes, then add the broth and 2 tablespoons of vinegar. Stir, then cover and let the cabbage simmer for 6-8 minutes.
   
   Peel and slice the beets and add them to the cabbage. Stir in the remaining 2 tablespoons of vinegar. Add the bacon, stir, season with salt and pepper, and sprinkle with almonds. Serve immediately.
   
   Recipe beets with bacon.