Serves 4-6
Ingredients
- 6 small beets (3 golden and 3 red)
- 1 bunch red kale, roughly chopped
- 4 pasture-raised beef marrow bones
- 4 tablespoons ghee, melted
- 2 tablespoons feta cheese from grassfed cows
- Salt and pepper
Directions
- Preheat the oven to 400° F.
- Remove the stems and wash the beets thoroughly. Place the beets in a baking dish and pour melted ghee over them, rotating and coating them completely.
- Place marrow bones on a parchment-lined baking sheet and sprinkle with salt and pepper.
- Cook (both the bones and beets) in the oven for one hour.
- Remove the beets from the oven and let cool slightly. When they are cool enough to handle, remove from the pan and gently rub off the skin. Slice the beets, place on a plate, and reserve for later.
- Use a knife to gently nudge out the marrow into a skillet with any tallow or jus that was rendered in the baking sheet from roasting the bones. Add the kale to the skillet and cook over medium heat until greens are completely wilted.
- Add the beets to the kale/marrow mixture and toss lightly. Add salt and pepper to taste and transfer to a serving dish, using two spoons to drain excess fat. Sprinkle with feta cheese and serve warm.
Taylor Allen is an ancestral cuisine chef who attended San Diego Culinary Institute and offers in-home ancestral food preparation and real-food kitchen retrofits. Website: gutgoods.com.
Published in the Price-Pottenger Journal of Health and Healing
Winter 2021-22 | Volume 45, Number 4
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