Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette
A sophisticated salad featuring charred marinated beets and kale, creamy burrata cheese, and a rich hazelnut vinaigrette. The dish combines earthy roasted beets, crispy kale, and creamy cheese with a nutty dressing for a perfect balance of flavors and textures.
Ingredients
- •¼ cup grated Pecorino or Parmigiano cheese
- •2 tablespoons extra-virgin olive oil
- •1 whole lemon
- •1 clove garlic
- •½ teaspoon honey
- •½ teaspoon kosher salt
- •¼ teaspoon crushed red chile flakes
- •¼ teaspoon black pepper
- •1 bunch black Tuscan kale
- •¼ cup hazelnuts
- •3 tablespoons hazelnut oil
- •1 tablespoon red wine vinegar
- •1 teaspoon shallot
- •1 teaspoon thyme leaves
- •½ teaspoon honey
- •¼ teaspoon kosher salt
- •3 cranks black pepper
- •4 medium beets
- •2 balls burrata
- •¼ teaspoon kosher salt
- •¼ teaspoon black pepper
- •½ cup hazelnuts
Cooking Instructions
- 1.
In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. 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, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
120 min
- 2.
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 together. Set aside until ready to serve or store in the fridge for up to 5 days.
5 min
- 3.
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.
7 min
- 4.
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
5 min