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

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. 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. 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. 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. 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