INGREDIENTS
12 oz
Bacon
3 cloves
Garlic
14 oz
Kale
1 tbsp
Tarragon, leaves
1/2 cup
Balsamic vinegar
1/2 cup
Quinoa, red
1/4 cup
Brown sugar
1
Sea salt and cracked black pepper
2 tbsp
Olive oil
1
Pecorino to serve
2.2 pounds baby beets (trimmed and scrubbed)