Roasted and Marinated Beets with Burrata, Charred Kale and Hazelnut Vinaigrette

Photo by Peden + Monk

from Epicurious  

submitted by Anne Halsted 

serves 6 

 

Marinated kale 

¼ cup grated Pecorino or Parmigiano cheese 

2 tablespoons extra-virgin olive oil 

Zest and juice of 1 lemon 

1 clove garlic, minced 

½ teaspoon honey 

½ teaspoon Kosher salt 

¼ teaspoon crushed red chili flakes 

Freshly ground black pepper 

1 large bunch black Tuscan kale, ribs removed and coarsely chopped 

 

Hazelnut vinaigrette 

¼ heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground 

3 tablespoons hazelnut oil 

1 tablespoon red wine vinegar 

1 teaspoon finely chopped shallot 

1 teaspoon minced thyme leaves 

½ teaspoon honey 

¼ teaspoon Kosher salt 

3 cranks black pepper 

 

To finish 

Roasted and marinated beets (ref: recipe for roasted and marinated root vegetables) 

2 balls burrata or fresh mozzarella cheese, torn into chunks 

Kosher salt and freshly ground black pepper 

½ cup coarsely chopped toasted hazelnuts 

 

Marinate the kale: In a large bowl, combine the cheese, olive oil, lemon zest and juice, honey, salt, chili flakes, and pepper. Add the kale and toss to combine – really get in there and work the kale with your hands. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just roasted, marinating beets along with the cheese, olive oil, etc. Let the mixture sit at room temperature for 2 hours or in the fridge overnight. It will marinate just the same. 

 

Make the vinaigrette: Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes out together. Set aside until ready to serve or store in the fridge for up to five days. 

 

Char the kale and beets: Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat. 

 

Put it all together and serve: spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts.