1. Line rimmed baking pan with paper towels. In large saucepot, heat 4 cups water to a boil over high heat; add kale leaves and cook 1 minute or until wilted. Transfer leaves to prepared pan.

2. In food processor, pulse beets, vinegar and ¼ cup water until almost smooth, scraping down bowl occasionally. In medium saucepot, cook and stir oil and half the onion over medium heat 5 minutes or until very soft; add half the garlic, tomato sauce and beet-vinegar mixture. Cook and stir 5 minutes or until slightly thickened. Makes about 1½ cups.

3. In medium bowl, stir beef, barley, paprika, ⅛ teaspoon salt, ¼ teaspoon pepper, and remaining half the onion and garlic; roll into 4 balls. Place 1 ball in center of each kale leaf; fold sides and bottom of leaf over beef-mixture, then roll up.

4. Place kale rolls, seam side down, in saucepot with tomato sauce mixture; spoon half the sauce over rolls. Cover and cook over low heat 35 minutes or until filling reaches an internal temperature of 160°. Makes 4 rolls.

• 4 g Total fat
• 1 g Saturated fat
• 14 mg Cholesterol
• 126 mg Sodium
• 15 g Carbohydrates
• 3 g Fiber
• 5 g Sugars
• 0 g Added sugars
• 7 g Protein