Best with Organic Cooked Beets

Kale, Beet, & Goat Cheese Strata

Prep Time: 30 min // Cook Time: 2 hours Servings: 6

What to do

  1. Toast pine nuts in a dry pan over medium heat until golden. Remove frompan and set aside
  2. Add 1 tablespoon oil and shallots to pan, cooking over medium heat until lightly caramelized, about 5 minutes.
  3. Add kale to pan with shallots and continue cooking until kale is gently wilted, but still vibrant, about 2 minutes. Remove from heat.
  4. Grease 13×9” baking dish well with 1 tablespoon oil.
  5. Mix together cubed bread, Love Beets, pine nuts, shallot-kale mixture, 1 cup mozzarella and ½ cup goat cheese in dish.
  6. Whisk together milk, eggs, mustard, thyme, salt and pepper until well combined.
  7. Pour the egg mixture over the bread mixture in pan and top with remaining cheeses (½ cup mozzarella and ¼ cup goat cheese).
  8. Let the strata soak for 30 minutes while you preheat oven to 350°F.
  9. Cover your strata with foil and bake for 35 minutes.
  10. Remove the foil from your strata and continue baking until egg custard is set, 40-45 minutes, until the center doesn’t jiggle when shaken and cheese on top is melty.
  11. Let cool 5 minutes before slicing and serving.

What you’ll Need

2 tablespoons avocado oil

½ cup pine nuts, toasted

2 shallots, chopped

6 leaves kale, destemmed and chopped

8 cups cubed bread, we used challah

1 pack Love Beets Organic Cooked Beets, chopped

1 ½ cup mozzarella cheese, shredded

¾ cup goat cheese, crumbled

4 cups milk, we used unsweetened plain almond milk

12 large eggs

1 tablespoon Dijon mustard

1 teaspoon fresh thyme, chopped

1 teaspoon sea salt

¼ teaspoon black pepper