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Buttery Kale with Baked Beetroot
Baked veggies with butter are a match made in heaven. Here's a delicious and easy couple of sides which make for a yummy addition to any main.
: 5 minutes
: 20 minutes
: 2 servings
1 beetroot bulb
3 kale sprigs
Knob of butter
Half tsp black pepper
Handful of green beans
Handful of sprouts
Peel the beetroot.
Chop into chunks.
Place the beetroot in a saucepan of boiling water and simmer for 10 minutes.
Transfer to a baking tray, add the oil and roast for 10 minutes at 180 degrees.
Wash the remaining vegetables and place in a sieve on top of a saucepan of boiling water.
Cover with a lid and simmer for 10 minutes.
Remove the greens from the sieve and add to a plate.
Take the beetroot out of the oven.
Either serve seperately, or serve together, so your little one gets all the greens and beetroot in one bowl and they can munch it alone or with a main.
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