Ingredients
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1 small red onion
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1 (7 oz) pkg cooked whole beets
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2 tbsp olive oil
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1/2 (17.3 oz) pkg puff pastry
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2 tbsp flour, for dusting
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1 1/2 tbsp minced garlic
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3 cups chopped fresh kale
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1/4 cup chopped cashews
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1/2 (4 oz) goat cheese log
Steps
1
Preheat the oven to 425°F. Cut the onion into thin wedges. Pat the beets dry and cut into thin wedges. In a medium bowl, combine beets, onion, and 1 tbsp oil, tossing to coat. Season with salt and pepper. Arrange on a parchment-lined baking sheet in a single layer and bake 20 min.
2
Meanwhile, on a lightly floured surface, unroll the puff pastry sheet. With rolling pin, roll into a 12-inch square and place on a parchment-lined baking sheet. Prick all over with a fork and place in oven with vegetables for the last 15 min., until golden brown.
3
Meanwhile, in a large skillet, heat remaining 1 tbsp oil on medium-high. Add the garlic and cook 1 min., stirring constantly. In batches, add the kale and cook 5 min., until wilted, stirring often. Season with salt and pepper.
4
Remove pastry and vegetables from oven. Heat broiler to high. Top pastry with kale, roasted vegetables, and cashews. Crumble the goat cheese on top. Broil 2 min., until edges are deep golden brown. Cut into 4 squares and serve.