I pressure cooked the beets first rather than baked them. Then I added the kale in the oven and proceded with the rest of the recipe
Preheat oven to 450. In a glass baking dish toss together the cut up beets, garlic cloves, and coconut oil. Bake for 35-40 minutes, stirring every 10 minutes. Remove the beets and garlic from the oven and pile the kale on top. Put back in the oven for 10 minutes, stirring half way through the cooking time. The kale will start to shrink down after that first 5 minutes, making it easier to stir. While the kale and beets finish cooking, add the shrimp to a medium sized mixing bowl. When the kale and beets are done, pour over the shrimp, add the balsamic vinegar and salt and pepper if you like, stir, top with crumbled pecans and eat! Serves 2 adults and 1
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 172 | ||
Calories from Fat: 85 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 222.2mg | 8 % | |
Potassium 710.7mg | 19 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 14.8g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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