Red Beet Puree, Braised Kale And Pan-Fried Scallops

Directions

1. 1
   Wash beet, wrap in foil.
2. 2
   Bake beet at 375 degrees for 30-45 minutes (you might want to roast a whole bunch, as they keep in the fridge forever.)
3. 3
   Meanwhile, completely remove stems from kale and wash.
4. 4
   Cook kale in a large pot of boiling water, it'll take about 5 minutes to fully cook.
5. 5
   Drain the kale, rince in cold water, squeeze out excess water, set aside.
6. 6
   When beets are cooked, and cool enough to handle, peel and chop them.