1/2 bunch Red Russian Kale
2 Cloves of Garlic you can also play with the Green Garlic here instead
1/4 to 1/2 cup of good Olive Oil
1/4 to 1/2 cup of Walnuts, toasted depending on how nutty you like it  You can also use Pine Nuts or Almonds
1/4 cup of grated Parmesan
1 tsp Eatwell Farm Lemon Salt
Zest from 1/2 Lemon

The last 10 minutes the beets and turnips are roasting put the walnuts in on an ovenproof pan and toast.  When the walnuts are toasted remove from the hot pan and allow to cool.  For the kale you can blanch or use it raw.  I used it raw this time.  Wash the kale, and cut off the bottom tips.  Shake to remove most of the water, chop just a bit and put it into a food processor or blender.  To that add the garlic, 1/4 cup of good tasting olive oil, 1 tsp Eatwell Farm Lemon Salt and the lemon zest.  Run the processor until it is all fairly smooth.  When the walnuts are cool add them to the processor along with the parmesan and run until smooth.  You may or may not need to add more olive oil.  Taste for seasoning and adjust.